Capirotada (Mexican Dessert)

Name: Capirotada (Mexican Dessert)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 servings
Ingredients: 3 cups water 3 cups water; 16 ounces piloncillo (Mexican brown sugar cone), chopped 16 ounces piloncillo (mexican brown sugar cone), chopped; 3 cinnamon sticks 3 cinnamon sticks; 2 tablespoons raw sugar 2 tablespoons raw sugar; 2 tablespoons vanilla extract 2 tablespoons vanilla extract; ¼ teaspoon ground cloves ¼ teaspoon ground cloves; ¼ cup butter ¼ cup butter; 1 (18 ounce) loaf French bread, sliced 1 (18 ounce) loaf french bread, sliced; 1 ½ cups shredded Monterey Jack cheese 1 ½ cups shredded monterey jack cheese; 1 ½ cups chopped walnuts 1 ½ cups chopped walnuts; ½ cup raisins ½ cup raisins; ½ cup chopped dried apricots ½ cup chopped dried apricots

Prep: 15 minsCook: 1 hr

Prep

15 mins

Cook

1 hr

Servings

Difficulty

Hard

Vegetarian

(0)

Ingredients

Servings:

33 cups water
1616 ounces piloncillo (mexican brown sugar cone), chopped
33 cinnamon sticks
22 tablespoons raw sugar
22 tablespoons vanilla extract
¼ teaspoon ground cloves¼ teaspoon ground cloves
¼ cup butter¼ cup butter
11 (18 ounce) loaf french bread, sliced
11 ½ cups shredded monterey jack cheese
11 ½ cups chopped walnuts
½ cup raisins½ cup raisins
½ cup chopped dried apricots½ cup chopped dried apricots

Instructions

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
3
Lightly butter each slice of bread. Place slices in a large, flat baking pan.
4
Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
5
Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
6
Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

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