Snack · 60 min · mexican

Capirotada

Dinner decisions, handled: Capirotada pairs bolillo rolls with piloncillo for a 60-minute Mexican snack.

Ingredients

• 4 Bolillo rolls
• 8 oz Piloncillo
• 3 cups Water
• 2 Cinnamon sticks
• 4 Cloves
• 4 tbsp Butter
• 1.5 cups Monterey Jack
• 1/2 cup Raisins
• 1/2 cup Peanuts
• 1 Banana

Steps

1. Simmer the piloncillo with water, cinnamon, and cloves into a dark, fragrant syrup. Strain it.
2. Toast the sliced bolillos in butter until golden on both sides.
3. Layer in a baking dish: bread, syrup ladled over, cheese, raisins, peanuts, and banana slices. Repeat.
4. Pour over the remaining syrup — every piece of bread should drink.
5. Bake at 350°F for 30 minutes until the cheese melts into the layers and the top caramelizes.
6. Serve warm. Sweet, savory, spiced — the Lenten bread pudding that transcends Lent.

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