Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
24
Yield:
1 (9×13-inch) capirotada
Ingredients
Directions
Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C).
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Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil.
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Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
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Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves.
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Shingle bread, butter-side up, to make two rows in a 9×13-inch baking dish.
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Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
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Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.
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Cook’s Note
Look for bolillo bread at your local Mexican market. If you cannot find it, you can substitute 24 ounces French bread or Italian bread, sliced ½-inch thick.
You can use 9 ounces piloncillo instead of brown sugar.
Oaxaca cheese is a semi-hard Mexican cheese made from cow’s milk that has a rich, slightly salty flavor. If you can’t find it, you could use shredded Monterey Jack cheese.
Nutrition Facts (per serving)
271
Calories
11g
Fat
38g
Carbs
7g
Protein
