- 6 cups water
- 2 pounds piloncillo cones
- 1 large cinnamon stick
- 1 loaf (16 ounces) French bread
- 3 - 4 flour or corn tortillas
- 1/2 cup unsalted, shelled peanuts
- 1 medium sweet apple peeled and chopped
- 1-1/2 cups Sun-Maid Golden Raisins
- 2 medium bananas
- 12 ounces queso fresco
Approximate amounts of the following or enough to fill dish:
PREHEAT oven to 375 F. Coat a 9x13-inch baking dish with butter or cooking spray.
COMBINE water, piloncillos and cinnamon in a large saucepan. Bring to a boil and simmer about 5 minures until piloncillos are melted. Set aside.
SLICE bread into 1/2-inch thick slices. Place on a baking sheet and bake until crisp on both sides, about 20 minutes.
ARRANGE tortillas evenly on bottom and part way up sides of prepared dish.
DIP several slices of toasted bread in piloncillo syrup. Arrange a layer over the tortillas. Sprinkle about one-half of the peanuts, apple, raisins, banana and queso fresco over the bread. Repeat layers, ending with cheese. Remove cinnamon stick from syrup; pour syrup over ingredients, filling nearly to top of pan.
COVER pan with aluminum foil and bake 30 to 40 minutes until fruit is softened and capirotada is puffy and feels set. If desired, remove foil during last 10 minutes to allow top to crisp.
Makes 10 to 12 servings.