Capirotada (Mexican Bread Pudding) 

Capirotada is a beloved Mexican bread pudding, traditionally enjoyed during Lent. This rich and comforting dessert balances warm spices with a unique mix of sweet and savory flavors, creating a dish that is both nostalgic and full of tradition.

Yield: 8-10 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Ingredients:

• 6 cups of water
• 3 Piloncillo cones
• 3 Mexican cinnamon sticks
• 3 whole cloves
• 1 cup of raisins
• 1/2 cup roasted, salted peanuts
• 12 thick slices Fresh Harvest French bread
• 2 cups of shredded Monterey Jack Cheese

Instructions:

1. Preheat oven to 350 degrees
2. In a medium-sized stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high heat. Allow the piloncillo to completely dissolve and the syrup to thicken (about 10 to 15 minutes).
3. Slice the bolillos about 1/3 inch thick and assemble them on a baking sheet. Place in the oven for about 15 to 20 minutes to toast.
4. In a deep 9x9 inch baking dish, use some cooking spray on the bottom of the baking dish.
5. In layers, add the toasted bread, and sprinkle raisins, peanuts, and cheese. Continue with the next layer until you have a full baking dish, adding extra cheese and raisins on top.
6. Spoon the syrup over the assembled dish until all the bread is moist.
7. Bake for 40 minutes until golden brown.
8. Enjoy warm.