Capirotada

Name: Capirotada
Total time: 105 min
Yield: 8
Ingredients: 5 unit day-old bolillo rolls (cut into 3/4-inch slices); 4 tbsp unsalted butter (melted); 1 lb piloncillo (chopped or grated); 2 ½ cup water; 1 unit cinnamon stick; 4 unit whole cloves; ½ cup raisins; ½ cup roasted peanuts (roughly chopped); 1 cup Cotija cheese (crumbled)

Sweet & Morning · Latin American & Caribbean

9 ingredients · 105 minutes · 8 servings

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234kcal7.7g protein15.1g fat18.6g carbs*

Contains gluten, dairy, peanut

Restrictions

Containsgluten · dairy · peanutIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

5 unit	day-old bolillo rolls (cut into 3/4-inch slices)
4 tbsp	unsalted butter (melted)
1 lb	piloncillo (chopped or grated)
2 ½ cup	water
1 unit	cinnamon stick
4 unit	whole cloves
½ cup	raisins
½ cup	roasted peanuts (roughly chopped)
1 cup	Cotija cheese (crumbled)

Steps

bake18 min
350°F; bread dry through the center and lightly golden, not deeply browned
Brush the bolillo slices lightly with melted butter and toast until the surfaces are golden and the interiors feel dry. This deliberate drying creates room for syrup to enter without the bread immediately collapsing into paste.
simmer10 min
piloncillo fully dissolved; cinnamon and clove fragrant
Combine the piloncillo, water, cinnamon and cloves and bring to a gentle simmer, stirring only until the sugar dissolves. Keep the boil modest so the syrup takes on spice without concentrating too aggressively before it ever reaches the bread.
reduce10 min
light pourable syrup that coats a spoon but still runs freely
Simmer uncovered until the syrup thickens only slightly, then strain out the whole spices. Stop well before candy consistency: the bread still has to absorb the liquid and the oven will concentrate it further.
prep10 min
buttered baking dish; bread evenly moistened with syrup between layers
Layer toasted bread with raisins, peanuts and Cotija, spooning warm syrup evenly over each layer. Press very gently so the bread makes contact with the liquid without crushing it. Reserve a little cheese and nuts for the top so the finished casserole keeps visible texture.
rest10 min
bread visibly absorbing syrup but slices still holding their shape
Let the assembled dish stand before baking. This short soak equalizes moisture: rushing straight into the oven leaves dry cores, while an excessively long soak before heat can make the bottom layers disintegrate.
bake35 min
350°F; syrup mostly absorbed, edges bubbling, top lightly browned
Bake until the syrup has moved into the bread and the exposed top is caramelized in spots. The finished capirotada should be moist and cohesive but still show recognizable bread, fruit, nuts and cheese—not a custard-set pudding.
rest12 min
warm, not piping hot; syrup settled into the bread
Rest before serving so the remaining syrup redistributes instead of flooding the plate. Serve warm or at room temperature, when the sweet piloncillo, salty cheese and toasted bread are easiest to distinguish.