Ingredients:

6 cups of water

3 Piloncillo cones

3 Mexican cinnamon sticks

3 whole cloves

1 cup raisins

1/2 cup roasted, salted peanuts

12 thick slices of bolillo or French bread (see note below)

2 cups of shredded Monterey Jack Cheese

Instructions:

Prepare the Syrup:

In a medium-sized stockpot, combine the water, piloncillo cones, cinnamon sticks, and cloves. Bring the mixture to a boil over medium-high heat.

Stir occasionally until the piloncillo dissolves completely and the syrup thickens, which should take about 10 to 15 minutes.

Toast the Bread:

While the syrup is cooking, slice the bolillos into approximately 1/3-inch thick slices.

Arrange the bread slices on a baking sheet and place them in the oven for about 15 to 20 minutes, or until they are toasted to a golden brown.

Prepare the Baking Dish:

Lightly coat the bottom of a 9×9-inch baking dish with cooking spray to prevent sticking.

Assemble the Capirotada:

Once the bread is toasted, layer it in the prepared baking dish.

Sprinkle raisins, peanuts, and shredded cheese over the top of each layer of bread. Repeat this process, layering the bread and toppings until all ingredients are used.

Add the Syrup:

Pour the hot piloncillo syrup evenly over the assembled layers of bread, ensuring the bread is well saturated with the syrup.

Bake the Capirotada:

Place the baking dish in the oven and bake for 20 to 25 minutes, or until the cheese has melted and the capirotada is bubbling.

Serve and Enjoy:

Once done, remove the dish from the oven and allow it to cool slightly before serving. Serve warm, and enjoy the delicious combination of sweet, savory, and cheesy flavors!