Traditional Mexican Capirotada

Name: Traditional Mexican Capirotada
Total time: 4500 s
Yield: Serves 4 servings
Ingredients: 7 oz white bread (such as bolillo, telera, or a two-day-old baguette); 7 oz piloncillo (Mexican unrefined cane sugar); 3 1/2 oz Chihuahua cheese; 1/2 stick butter; 1 1/2 cups water (355 ml), add more if needed; 1 cinnamon stick; 2 1/2 oz mixed nuts (such as pecans, pine nuts, almonds, peanuts, and hazelnuts); 1 3/4 oz golden raisins; 1/2 cup vegetable oil (120 ml)

lenny @cook_1102490

MEXICO

This dessert is a must-have in every Mexican home during Holy Week. This is my own version.

lenny @cook_1102490

MEXICO

This dessert is a must-have in every Mexican home during Holy Week. This is my own version.

Saved

Ingredients

75 minutes

Serves 4 servings

7 ozwhite bread (such as bolillo, telera, or a two-day-old baguette)
7 ozpiloncillo (Mexican unrefined cane sugar)
3 1/2 ozChihuahua cheese
1/2 stickbutter
1 1/2 cupswater (355 ml), add more if needed
1cinnamon stick
2 1/2 ozmixed nuts (such as pecans, pine nuts, almonds, peanuts, and hazelnuts)
1 3/4 ozgolden raisins
1/2 cupvegetable oil (120 ml)

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Steps

75 minutes

1

Slice the bread into pieces about 3/4 inch thick. Fry the slices in the oil until lightly golden.
2

In a small saucepan, dissolve the piloncillo in 1/2 cup water (120 ml) with the cinnamon stick over low heat to make a syrup.
3

In a greased baking dish, place a layer of fried bread, drizzle with the syrup, and sprinkle with the mixed nuts, raisins, shredded cheese, and pieces of butter. Add another layer and repeat until all ingredients are used. Bake at 350°F (180°C) for 30 minutes.