- Préchauffage et préparation
Préchauffer le four à 350 degrés F (175 degrés C).
- Mélanger les ingrédients
Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
- Préparation des ingrédients
Lightly butter each slice of bread. Place slices in a large, flat baking pan.
- Préchauffage et préparation
Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
- Dressage et service
Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
- Préchauffage et préparation
Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.
- Calories :386 kcal%19%
- Protéine:8.0 g%16%
- Glucides :57.0 g%19%
- Graisse:14.0 g%28%
- Sucre:36.0 g%36%
- Sel:0.7 g%10%
- Énergie:1615 kJ%26%
Capirotada (Mexican Dessert) is a vibrant and flavorful Mexican dish, Featuring piloncillo (mexican brown sugar cone), sticks and raw sugar, making it a satisfying centerpiece for any dinner table. Serve as a satisfying main course, paired with your favorite sides for a complete meal.
