Mexican capirotada combines toasted bread, piloncillo syrup, nuts, dried fruit, and cheese for a comforting treat.
# What You'll Need:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (approximately 17.6 ounces)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped, or dark brown sugar substitute (approximately 8.8 ounces)
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 such as queso fresco, Monterey Jack, or mozzarella (approximately 2.1 ounces)
→ 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
# Directions:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange the bread slices on a baking sheet and toast in the oven for 10 to 12 minutes, flipping once, until fully dry and golden.
03 - In a saucepan, combine water, piloncillo or brown sugar, cinnamon stick, and whole cloves. Bring mixture to a boil, then simmer gently for 8 to 10 minutes until syrupy and aromatic. Strain to remove cinnamon and cloves.
04 - Layer one-third of the toasted bread in the prepared dish. Sprinkle with portions of raisins, dried fruit, nuts, and cheese. Repeat for two additional layers, finishing with remaining cheese and nuts.
05 - Slowly pour the warm syrup evenly over the bread layers, ensuring all pieces are thoroughly moistened.
06 - Drizzle melted butter over the surface and scatter coconut flakes if desired.
07 - Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and continue baking for an additional 10 to 15 minutes until the top is golden and the mixture is bubbling.
08 - Allow to rest for at least 15 minutes prior to serving warm or at room temperature.
