Grandma’s Capirotada Recipe

👩‍🍳 Instructions:

1. Prepare the Piloncillo Syrup:

   • In a medium saucepan, combine water, piloncillo, cinnamon sticks, and cloves.

   • Bring to a boil over medium-high heat, stirring occasionally until the piloncillo dissolves.

   • Reduce heat and simmer for 10–15 minutes until the syrup thickens slightly.

   • Remove from heat and let it cool slightly

2. Toast the Bread:

   • Preheat oven to 350°F (175°C).

   • Place bread slices on a baking sheet and toast for 15–20 minutes until golden and crisp.

3. Assemble the Capirotada:

   • Grease a 9×9-inch baking dish.

   • Layer toasted bread slices at the bottom.

   • Sprinkle with raisins, peanuts, and a portion of the shredded cheese.

   • Repeat layers, ending with cheese on top.

4. Add the Syrup:

   • Slowly pour the warm syrup over the layered ingredients, ensuring even coverage.

   • Allow the dish to sit for a few minutes so the bread absorbs the syrup.

5. Bake:

   • Bake in the preheated oven for 25–30 minutes until the cheese melts and the top is golden.

   • Remove from oven and let it cool slightly before serving.

🍽️ Serving Suggestions:

Capirotada can be enjoyed warm or at room temperature. For an extra indulgent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream