Mexican Capirotada Recipe

This easy capirotada recipe features toasted bread slices soaked in a piloncillo (a type of brown sugar) syrup with spices and topped with peanuts, cranberries and cheese.

📝 Ingredients

• 1 sourdough baguette or 3 pieces of bolillo bread
• 2 Tbs butter (softened)
• 1 1/2 cups of water
• 2 large piloncillos (raw cane sugar, ask for it at your local Mexican market approx 6 oz)
• 1 cinnamon stick
• 3 whole cloves
• 1/2 cup of crumbled queso fresco or cotija cheese
• 1/3 cup crushed dry roasted peanuts
• 1/4 cup dried cranberries
• raisins (to taste (optional))
• sprinkles ((optional))

👨‍🍳 Instructions

1. 1Pre-heat oven to 400 F.
2. 2Slice bolillo or baguette into 1-inch thick slices. Spread butter on both sides of each slice and place them on a single layer on a baking sheet.
3. 3Toast them in the oven for approximately 8 minutes, or until golden brown. You may need to flip them after 4-5 minutes.
4. 4In a medium saucepan, combine water, piloncillo, cinnamon and clove. Cook over medium-high heat until the piloncillo is completely dissolved. Turn the heat off and let it rest for 5 minutes.
5. 5Strain the sweet piloncillo syrup and set aside
6. 6Place a layer of bread pieces in the bottom of the baking dish, and pour one-third of the syrup over them. Top with one third of the cheese, peanuts, cranberries, and raisins. Repeat and repeat.
7. 7You will end with three layers of bread, add the rest of the syrup, and toppings.
8. 8Cover with aluminum foil and bake for 20 minutes. Uncover and bake for another 3-5 minutes or until the bread is crispy on top.
9. 9Add sprinklers if you like and enjoy!