When baked, Grandma’s Capirotada turns golden and bubbly, with the syrup soaking through every slice of bread. The top layer becomes slightly crisp, while the inside stays soft and custardy. It’s a dessert that’s best enjoyed warm, often with a cup of coffee or hot chocolate, but it’s equally delicious the next day as the flavors deepen. Every family has its own way of making it, but one thing is certain this dish carries the warmth of generations in every bite.
Ingredients:
- 1 loaf bolillo or French bread, sliced and toasted
- 2 cups brown sugar or 2 piloncillo cones
- 2 cups water
- 2 cinnamon sticks
- 2 cloves
- 1 cup raisins
- 1½ cups shredded mild cheese (cheddar or queso fresco)
- ¼ cup butter, melted
- Optional: ½ cup chopped pecans or sliced bananas
Instructions:
- Preheat oven to 350°F (175°C).
- In a saucepan, combine water, piloncillo (or brown sugar), cinnamon sticks, and cloves. Simmer until the syrup thickens slightly. Strain and set aside.
- Grease a baking dish with butter. Layer half of the toasted bread, then sprinkle with raisins, cheese, and nuts if using.
- Pour half of the syrup over the layers, then repeat with the remaining bread, toppings, and syrup.
- Drizzle melted butter on top.
- Bake uncovered for 25–30 minutes, until the cheese melts and the top is golden.
- Serve warm and enjoy the comforting sweetness of tradition.