Capirotada: An Authentic Mexican Treat

Ingredients 0/12

Step 1

Heat your oven to 350°F (175°C). In a pot, combine water, piloncillo, cinnamon sticks, sugar, vanilla, and cloves, then bring it all to a boil. Let it simmer gently for about 10 minutes until it thickens into a syrup. Don’t forget to fish out the cinnamon sticks once it’s done.

Step 2

While the syrup is cooking, lightly butter each slice of bread and lay them out on a large baking sheet. Pop them in the oven and toast for 10 to 15 minutes until they’re nicely golden and the butter has dried.

Step 3

Grab a greased 9x13-inch pan and start layering: first half of the toasted bread, then sprinkle half of the Monterey Jack cheese, walnuts, raisins, and apricots over it. Pour half of the syrup evenly on top to soak everything well. Repeat the layers with the rest of the bread, cheese, nuts, fruit, and syrup. Cover the whole thing with foil.

Step 4

Bake it covered for 20 minutes, then take off the foil and bake for another 15 minutes so it gets lightly browned and heated all the way through. Serve it warm and enjoy!