Capirotada

 


Capirotada

Ingredients

3 cups water

2 ¼ cups packed light brown sugar, divided

2 cinnamon sticks

2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces)

½ cup butter, softened

3 cups shredded Oaxaca cheese (about 12 ounces)

2 cups peanuts

1 cup raisins

¼ teaspoon ground cinnamon, or to taste

¼ teaspoon ground nutmeg, or to taste

⅛ teaspoon ground cloves, or to taste

Directions

Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C).

Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil.

Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.

Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves.

Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish.

Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.

Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.

 

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