Capirotada

Ingredients

Bolillo rolls or French bread

4, sliced

Unsalted butter

4 tablespoons, melted

Piloncillo

1 cup, grated (or dark brown sugar as a substitute)

Water

2 cups

Cinnamon sticks

2

Cloves

4-5 whole

Longhorn or Colby cheese

1 cup, shredded

Raisins

1 cup

Peanuts

1/2 cup, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. Brush the sliced bolillo rolls or French bread with melted butter and arrange them in an even layer in the prepared baking dish.
3. In a medium saucepan, combine the grated piloncillo, water, cinnamon sticks, and cloves. Bring the mixture to a boil over medium heat, stirring occasionally until the piloncillo is completely dissolved.
4. Remove the saucepan from heat and let it cool slightly, then pour the syrup evenly over the bread slices, ensuring that each piece is well-soaked.
5. Sprinkle the shredded cheese, raisins, and chopped peanuts generously over the soaked bread layers.
6. Bake in the preheated oven for 20-30 minutes, or until the cheese is melted and bubbly, and the bread is golden brown.
7. Remove from the oven and allow it to cool for a few minutes before serving. Enjoy warm as a comforting dessert!