Recipe type: Dessert
- •5-6 bolillos or 2 large French bread loaves
- •2 cinnamon sticks
- •1 large (about 8 oz) piloncillo block
- •3-4 whole cloves
- •1 cup raisins
- •1 cup peanuts
- •1 cup grated queso fresco
- •frying oil
- Cut bread sideways and let it dry for at least one day before preparing.
- Pre-heat oven to 350°F and roast half of the bread for 10 minutes or until it starts to turn golden brown.
- Fry the other half in oil until it starts to turn golden brown. This will happen very quickly so watch it closely.
- In a large pot over medium heat boil 4 cups of water with the piloncillo block, whole cloves and cinnamon sticks. Stir constantly until the piloncillo melts.
- In a glass or ceramic baking dish arrange a layer of baked and fried bread, sprinkle some raisins, peanuts and cheese and repeat with another layer of bread until you use all the ingredients.
- Pour the piloncillo syrup over the bread and let it sit in the fridge for at least 2 hours or until it is absorbed by the bread. Serve cold and enjoy.
Recipe by Ben's blog at http://whatscookingmexico.com/2008/11/20/capirotada/