Capirotada Mexicana: toasted bolillo, piloncillo syrup, dried fruit, nuts and melting cheese — warm, comforting.
# What You Need:
→ Bread
01 - 1 large loaf (about 500 g) bolillo or French bread, sliced and slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups (250 g) piloncillo, chopped (or dark brown sugar as substitute)
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 (60 g) 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
# Steps:
01 - Preheat oven to 180°C (350°F). Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10–12 minutes until dry and golden, flipping once.
03 - In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, then simmer for 8–10 minutes until syrupy and aromatic. Remove from heat and strain to discard spices.
04 - Layer one-third of the toasted bread in the prepared dish. Sprinkle with some raisins, dried fruit, nuts, and cheese. Repeat layers twice more, finishing with cheese and nuts on top.
05 - Slowly pour the warm syrup evenly over the layers, ensuring all bread is moistened.
06 - Drizzle melted butter over the top and sprinkle with coconut flakes if using.
07 - Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until golden and bubbling.
08 - Let rest for at least 15 minutes before serving warm or at room temperature.
