Instructions

1. Prepare the Bread

1. Slice the bread into thick pieces.
2. Toast in the oven or on a skillet with a little butter or oil
   until golden and crisp (important for good texture).

2. Make the Piloncillo Syrup

1. In a pot, combine:
   • Water
   • Piloncillo (or brown sugar)
   • Cinnamon stick
   • Cloves
   • Star anise (optional)
2. Simmer for 10–15 minutes until the sugar melts and the syrup thickens slightly.

3. Layer the Capirotada

In a large pot, baking dish, or deep pan:

1. Add a layer of toasted bread.
2. Sprinkle raisins, nuts, prunes/apricots, and shredded cheese.
3. Pour warm syrup over the layer.
4. Repeat layers until all ingredients are used, finishing with syrup and cheese on top.

4. Cook

Option A — Stovetop (traditional like in your photo)

1. Cover and simmer on very low heat for 30–40 minutes,
   until the bread absorbs most of the syrup.

Option B — Oven

1. Bake covered at 180°C / 350°F for 30–40 minutes.
2. Uncover for the last 10 minutes to brown the top slightly.

5. Serve

• Serve warm or at room temperature.
• Texture should be soft, moist, and sweet with lots of fruit and nuts.

Tips for the Best Traditional Capirotada

✔ Use stale bread so it holds its shape
✔ Add banana slices for a regional variation
✔ Add coconut flakes for extra sweetness
✔ Garnish with extra nuts or cheese before serving