The bread forms the base of this pudding, and toasting it adds a layer of flavor while helping it hold up against the syrup. Preheat your oven to 350°F (175°C). Place the sliced bolillo or French bread on a baking sheet, making sure the slices don’t overlap.
Toast the bread slices in the preheated oven for about 15 to 20 minutes or until they are golden brown and slightly crispy. This step is essential, as the toasted bread absorbs the syrup without becoming too soggy.
Mexican cooking class
Capirotada
Step 3: Prepare the Baking Dish
To prevent sticking, spray the bottom of a deep 9×9 inch baking dish with cooking spray. A 9×9 inch pan is ideal for this recipe, but you can use a slightly larger one if needed. This dish will hold all the layers of bread, syrup, and toppings.
Step 4: Layer the Ingredients
Once the bread is toasted and the baking dish is prepared, start layering the ingredients. Begin with a layer of toasted bread slices at the bottom of the dish. Next, sprinkle a handful of raisins and peanuts over the bread. Add a layer of shredded Monterey Jack cheese on top. Repeat the layering process—bread, raisins, peanuts, and cheese—until all ingredients are used, ending with a final layer of cheese on top.
Each layer should be generous but evenly spread. The combination of flavors in every bite is what makes capirotada unique, so try to balance each ingredient throughout the dish.
Step 5: Pour the Syrup
Carefully pour the prepared piloncillo syrup over the layered ingredients in the baking dish. Start by pouring a small amount to let the bread absorb the liquid. Continue pouring gradually until all the syrup is added. Make sure the syrup saturates the entire dish, reaching the bottom layers as well.
Mexican cooking class
Caramel sauce
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The syrup will help soften the bread and combine the flavors of the cinnamon, cloves, raisins, and cheese. Let the dish sit for a few minutes to allow the bread to soak up the syrup before baking.
Step 6: Bake the Capirotada
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