Capirotada de Piloncillo

Name: Capirotada de Piloncillo
Yield: Serves 12-15 servings
Ingredients: 4 pieces French bread (see my recipe: https://Cookpad.com/mx/recetas/11901647); 3 cones piloncillo (or panela); 3 whole cloves; 1 star anise; chopped walnuts, to taste; peanuts, to taste; sliced almonds, to taste; raisins, to taste; shredded coconut, to taste; Chihuahua-style cheese, to taste; colored sprinkles, for decorating; 6 1/3 cups water (about 1.5 liters)

Sharo Bruno @SharoBruno

Torreón , Coahuila , México

Every family has their own way of making capirotada. This is how we make it in my family—I hope you enjoy it!

Sharo Bruno @SharoBruno

Torreón , Coahuila , México

Every family has their own way of making capirotada. This is how we make it in my family—I hope you enjoy it!

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Ingredients

Serves 12-15 servings

4 piecesFrench bread (see my recipe: https://Cookpad.com/mx/recetas/11901647)
3cones piloncillo (or panela)
3whole cloves
1star anise
chopped walnuts, to taste
peanuts, to taste
sliced almonds, to taste
raisins, to taste
shredded coconut, to taste
Chihuahua-style cheese, to taste
colored sprinkles, for decorating
6 1/3 cupswater (about 1.5 liters)

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Steps

1

Cut the bread into slices and place on a tray to dry for about 24 hours. This helps the bread absorb less oil when browning. For a healthier option, you can toast the bread instead of frying, but it tastes better browned.
2

In a pot, combine the water, piloncillo, cloves, and star anise. Bring to a boil.
3

In an oven-safe baking dish, layer the bread, then add peanuts, walnuts, almonds, raisins, coconut, and cheese. Add another layer of bread and repeat until all the bread is used. On the final layer, add the colored sprinkles.
4

Slowly pour the piloncillo syrup over the layers using a strainer. Bake at 350°F (180°C) for 10 minutes so the bread absorbs the syrup. Enjoy!