Grandma’s Capirotada Recipe

Instructions:

Step 1: Make the Piloncillo Syrup

1. In a medium saucepan, combine water, piloncillo, cinnamon sticks, and cloves.
2. Bring to a boil over medium heat, stirring occasionally until the piloncillo dissolves completely.
3. Simmer for 10–15 minutes until the syrup thickens slightly. Remove from heat and stir in vanilla extract. Strain out cinnamon sticks and cloves.

Step 2: Assemble the Capirotada

1. Preheat oven to 350°F (175°C).
2. Grease a baking dish with butter.
3. Arrange a layer of toasted bread slices at the bottom of the dish.
4. Sprinkle a portion of the cheese, raisins, pecans, and coconut (if using) over the bread.
5. Repeat layers until all ingredients are used, ending with a final sprinkle of cheese on top.

Step 3: Bake the Capirotada

1. Slowly pour the warm piloncillo syrup over the layers, ensuring all the bread is soaked.
2. Dot with butter if desired, then cover with foil.
3. Bake for 25–30 minutes, then uncover and bake for another 10 minutes to allow the cheese to melt and turn golden.

Step 4: Serve & Enjoy

Let the capirotada cool slightly before serving. It can be enjoyed warm or at room temperature, making it perfect for sharing with family and friends.

Tips for the Best Capirotada

• Bread Choice: Stale bread works best, as it holds its shape when absorbing the syrup.
• Cheese Variations: Queso fresco is traditional, but Monterey Jack or mild cheddar can be used for a creamier texture.
• Toppings: Feel free to add sliced bananas, apples, or candied fruits for extra sweetness.

Grandma’s capirotada isn’t just a dessert—it’s a taste of tradition and love. Whether you’re making it for Lent or just craving a comforting treat, this recipe is sure to bring warmth and nostalgia to your table. Enjoy!