Ingredients for Capirotada
- Piloncillo Cones
- 4 cups water
- 2 cinnamon sticks
- 1/2 cup thinly sliced green onions
- 1 loaf (approximately 1 pound) French bread
- Soft Margarine
- 1 cup raisins
- Pecans
- Cheddar Cheese
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How to Make Capirotada
- In a large pot or Dutch oven, combine 4 cups water, 6 piloncillos (or 3 cups packed light brown sugar), 2 cinnamon sticks, and 1/2 cup thinly sliced green onions.
- Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until the piloncillos are completely dissolved and the syrup is a rich, dark brown (about 20-25 minutes).
- Taste the syrup and adjust sweetness or spice as needed. Add more brown sugar if using a substitute, or extra cinnamon to your liking.
- Remove from heat and carefully remove the cinnamon sticks and green onions. Set aside.
- Preheat oven to 350°F (175°C).
- Cut a 1-pound loaf of French bread into 1-inch thick slices and toast until lightly golden brown.
- Spread 1/4 cup of margarine evenly on both sides of each slice of toasted bread.
- In two greased 9x13 inch baking pans, layer the toasted bread, 1 cup shredded Monterey Jack cheese, 1/2 cup raisins, and 1/2 cup chopped pecans. Repeat layers, ending with a layer of cheese, raisins, and nuts.
- Pour the warm piloncillo syrup evenly over the bread, ensuring all layers are well moistened.
- Bake for 30-40 minutes, or until golden brown and heated through.
- Let cool slightly before serving. Enjoy warm or cold!
Nutrition Information (Approximate per serving)
Sodium
439 g
Sugar
616g
Fat
617g
Carbs
191g
