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Capirotada with raisins, pecans and queso fresco

Capirotada

Anahi
A warm Mexican bread pudding layered with piloncillo syrup, raisins, pecans and queso fresco.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients
  

  • 4 bolillo rolls about 12 ounces, sliced ½ inch thick
  • 3 tablespoons unsalted butter melted, plus more for the dish
  • 2 cups water
  • 8 ounces piloncillo chopped, or 1 cup packed dark brown sugar
  • 1 cinnamon stick
  • 2 whole cloves
  • ¾ cup raisins
  • ¾ cup chopped pecans
  • 1 cup crumbled queso fresco

Instructions
 

  • Heat the oven to 350°F. Lightly butter an 8-inch square baking dish. Arrange bread slices on a sheet pan, brush with melted butter and toast 10 to 12 minutes, turning once, until lightly golden.
  • Meanwhile combine water, piloncillo, cinnamon and cloves in a saucepan. Bring to a simmer and cook 10 to 15 minutes, stirring, until the sugar dissolves. Remove the cinnamon and cloves.
  • Arrange half the toasted bread in the dish. Scatter over half the raisins, pecans and queso fresco, then spoon over half the warm syrup. Repeat with the remaining bread, raisins, pecans, cheese and syrup. Press gently to moisten the bread.
  • Cover with foil and bake 25 minutes. Uncover and bake another 10 minutes, until heated through and lightly toasted on top. Rest 10 minutes before serving warm.