Capirotada Extra Raisins Pecans (Print Version)
Layers of toasted bread with piloncillo, raisins, pecans, and cheese for a comforting dessert.
# Ingredients:
→ Syrup
01 -
1.4 litres water
02 -
3 piloncillo cones
03 -
3 Mexican cinnamon sticks
04 -
3 whole cloves
→ Assembly
05 -
1 cup raisins
06 -
0.5 cup roasted salted peanuts
07 -
12 thick slices bolillo or French bread
08 -
2 cups shredded Monterey Jack cheese
# Instructions:
01 -
Set oven temperature to 180°C to prepare for toasting the bread.
02 -
Combine water, piloncillo, cinnamon sticks, and cloves in a medium stockpot over medium-high heat. Cook until piloncillo dissolves and syrup slightly thickens, approximately 10 to 15 minutes.
03 -
Slice the bolillo or French bread into 1 cm thick pieces. Arrange on a baking sheet and toast in the oven for 15 to 20 minutes until golden and crisp.
04 -
Lightly coat the base of a deep 23x23 cm baking dish with nonstick cooking spray.
05 -
Arrange a layer of toasted bread in the baking dish. Evenly distribute raisins, peanuts, and shredded Monterey Jack cheese. Repeat layering until the dish is filled, finishing with extra cheese and raisins on top.
06 -
Gradually ladle the hot syrup over the assembled bread layers, ensuring the bread is thoroughly moistened.
07 -
Bake for 40 minutes at 180°C until the top is golden brown.
08 -
Allow to cool slightly and serve warm.
# Notes:
01 -
For optimal texture, use day-old bread to prevent excessive sogginess.