Preparation and Cooking Steps
Step 1: Prepare the Piloncillo Syrup
In a medium pot, combine water, piloncillo, cinnamon sticks, and cloves.
Bring to medium-high heat, stirring occasionally to dissolve the piloncillo.
Simmer for 10-15 minutes until slightly thickened. Remove from heat and let cool slightly.
Step 2: Toast the Bread
Preheat oven to 350°F (175°C).
Arrange bread slices on a baking sheet without overlapping.
Toast for 15-20 minutes until golden and crisp.
Step 3: Prepare the Baking Dish
Grease a deep 9×9-inch baking dish with cooking spray.
Step 4: Layer the Ingredients
Layer toasted bread in the baking dish.
Sprinkle raisins, peanuts, and shredded cheese on top.
Repeat until all ingredients are used, finishing with a layer of cheese.
Step 5: Pour the Syrup
Slowly pour the syrup over the layered bread to fully saturate the dish.
Let sit for a few minutes to absorb.
Step 6: Bake the Capirotada
Bake at 350°F (175°C) for 25-30 minutes until the cheese is melted and golden.
Allow to cool slightly before serving.
Serving Suggestions
Serve warm or at room temperature.
Drizzle with extra syrup for sweetness.
Optional: Serve with vanilla ice cream or whipped cream.
Tips for Success
Piloncillo Substitute: Use dark brown sugar or molasses.
Bread Options: Bolillo, French bread, or brioche (toasted well).
Sweetness Control: Use less piloncillo for a milder flavor.
Cheese Options: Monterey Jack, mozzarella, or Oaxaca cheese work well.
Add-Ins: Bananas, apples, or chocolate chips for extra flavor.
FAQs
Can I make capirotada ahead of time?
Yes. Make a day in advance, store in the fridge, and reheat before serving.
What if I can’t find piloncillo?
Dark brown sugar or molasses works well.
Is the cheese necessary?
No, you can omit it for a dairy-free version.
How long does it keep?
Up to 3 days in an airtight container in the fridge.
Can I freeze capirotada?
Not recommended. Best enjoyed fresh or within a few days.
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