Classic capirotada mexicana features toasted bread, piloncillo syrup, nuts, dried fruit, and cheese, sweet and comforting.
# What You'll Need:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (about 18 oz)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped, or dark brown sugar (about 9 oz)
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup dried apricots or prunes, chopped (optional)
→ Dairy & Cheese
08 - 1/2 cup shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
→ Nuts & Seeds
09 - 1/3 cup pecans, chopped
10 - 1/4 cup unsalted peanuts, chopped
11 - 1/4 cup slivered almonds
→ Toppings
12 - 1/4 cup sweetened coconut flakes (optional)
13 - 2 tablespoons butter, melted
# Step-by-step Directions:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10 to 12 minutes until dry and golden, flipping once halfway through.
03 - In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until syrupy and aromatic. Remove from heat and strain to discard spices.
04 - Layer one-third of the toasted bread slices in the prepared dish. Sprinkle with some raisins, dried fruit, pecans, peanuts, almonds, and cheese. Repeat this layering process two more times, finishing with cheese and nuts on top.
05 - Slowly pour the warm syrup evenly over the bread layers, ensuring all the bread is well moistened.
06 - Drizzle melted butter over the top and sprinkle coconut flakes if desired.
07 - Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 to 15 minutes until golden and bubbling.
08 - Let capirotada rest for at least 15 minutes before serving warm or at room temperature.
