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Capirotada
Instructions
1. Preheat the oven to 350 degress F.
2. In a medium sized stock pot, add the water, piloncillo. cinammon sticks and cloves over medium heat. Allow the piloncillo to dissolve and allow the syrup to thicken for about 10-15 minutes.
3. Slice the bolillos about 1/3 inch thick and assemble on a baking sheet. Place in the oven for about 15 minutes to toast.
4. In a deep baking dish, use cooking spray at the bottom then in layers add in the toasted bread, sprinkles, raisins, bananas, coconut shreddings and cheese.
5. Pour the syrup over the dish until all the bread is moist.
6. Bake for 40 minutes until golden brown and,
Enjoy!
A sweet bread pudding with syrup, cheese, raisins and spicer, commonly eaten during Lent.
Fun fact: each ingredient is said to symbolize parts of the crucifixion story in Mexican tradition.
-Ingredients-
- 6 cups of water
- 3 piloncillo cones
- 3 cinnamon sticks
- 3 whole cloves
- 1 cup raisins
- 1/2 cup roasted, salted peanuts
- 12 thick slices of bolillo or french bread
- 2 cups of shredded monterey jack cheese
