Indulge in the rich and comforting flavors of traditional Mexican Capirotada, a delightful bread pudding infused with the warmth of piloncillo syrup and aromatic spices. This recipe yields a generous serving for 12, perfect for gatherings or simply treating yourself to a taste of home-cooked goodness.

Preparation

1. Preheat oven to 375°; line 2 rimmed baking pans with parchment paper. In large saucepan, heat piloncillo, cloves, cinnamon sticks and 4 cups water to a boil over high heat; boil 5 minutes or until piloncillo is dissolved. Reduce heat to low; cook 20 minutes or until slightly thickened. Strain through fine-mesh strainer into small bowl; discard solids. Makes about 2 1/2 cups piloncillo syrup.2. Place bread slices in single layer on prepared pans; brush with 1/2 cup butter. Bake bread slices 20 minutes or until toasted and dark golden brown, turning once; cool slightly.

   3. Dip 8 toasted bread slices in piloncillo syrup and place in single layer in 10-inch round baking dish; sprinkle with 1/3 each fresco cheese, Cotija cheese, peanuts and raisins. Repeat layers twice with remaining toasted bread slices, cheeses, peanuts and raisins; drizzle with remaining 1/2 cup butter and any remaining piloncillo syrup. Cover dish with aluminum foil; bake 20 minutes. Remove foil; bake 10 minutes or until top is browned. Makes about 12 cups.

   4. Serve Capirotada warm garnished with banana slices, nonpareils and/or peanuts, if desired.

   Approximate nutritional values per serving (1 cup): 526 Calories, 25g Fat, 13g Saturated Fat, 53mg Cholesterol, 407mg Sodium, 68g Carbohydrates, 1g Fiber, 41g Sugars, 35g Added Sugars, 9g Protein

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.