Traditional Capirotada Recipe | The Sweetest Journey

Learn to make Capirotada, a traditional Mexican dessert that is usually enjoyed during Lent.

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Ingredients:
6 bolillos
3 Cups Water
500g Piloncillo
1 Cinnamon stick
1 Orange Peel, Sliced
7 Cloves
1 Cup Raisins
1/2 Cup Almonds, Chopped
1-2 Cups Cheese, Shredded (I used Mozzarella, but you can use any cheese you prefer)
Grajea (sprinkles)

Directions:
1. Leave the bolillo bread out to dry overnight. Slice bread into 1 in. thick slices and place on lined baking sheets. Toast bread for about 10-15 minutes at 400°F.
2. Combine water, piloncillo, cinnamon, orange peel, and cloves in a sauce pan. Let boil for 15 minutes, straining afterwards.
3. Prepare a baking dish by coating it with butter. Add a first layer of the toasted bread to the baking dish. Soak through with part of the piloncillo mixture. Add a layer of raisins over the bread, followed by the almonds, then the cheese. Soak once more with the piloncillo mixture.
4. Add a second layer of bread, repeating the process until all ingredients are finished. Bake at 425°F for 30 minutes.
5. Serve hot or cold, and with sprinkles (grajea) on top.

*Make sure the last layer of bread you add is soaked through with the piloncillo mixture, otherwise your bread might start burning. ;)

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