Step 1: Prepare the piloncillo syrup.
Begin by making a rich, spicy syrup that will serve as the base for the capirotada. Add 1.5 liters of water, piloncillo cones, cinnamon sticks, and whole cloves to a medium saucepan. Place the pan over medium heat. Stir occasionally to dissolve the piloncillo as the mixture heats.
Simmer the syrup until it begins to thicken. This will take 10 to 15 minutes, during which time the aromas of cinnamon and cloves will develop. Once the piloncillo has completely dissolved and the syrup has thickened slightly, remove the pan from the heat and set aside. Let the syrup cool slightly so it's easier to pour over the bread slices.
Step 2: Toast the bread
Bread forms the base of this pudding, and toasting it gives it a distinctive flavor and allows it to better absorb the syrup. Preheat the oven to 175°C (350°F). Place the slices of bolillo or baguette on a baking sheet, making sure they don't overlap.
Toast the bread slices in a preheated oven for 15-20 minutes, until golden brown and lightly crispy. This step is important, as the toasted bread will absorb the syrup without becoming soft.
Step 3: Prepare the pan
To prevent the batter from sticking, spray the bottom of a deep 23 x 23 cm baking pan with baking spray. A 23 x 23 cm pan is ideal for this recipe, but you can use a slightly larger pan if needed. This pan will fit all the layers of bread, syrup, and toppings.
Step 4: Mix the ingredients
Once the toast and plate are ready, begin layering the ingredients. Start with a layer of toasted bread slices on the bottom of the pan. Then sprinkle the bread with a handful of raisins and peanuts. Finally, add a layer of grated Monterey Jack cheese. Repeat this process: bread, raisins, peanuts, and cheese, until all the ingredients are used. Finish with a final layer of cheese.
Each layer should be generously but evenly distributed. It's the combination of flavors in each bite that makes capirotada unique, so make sure every ingredient in the dish is balanced.
Step 5: Pour the syrup over it.
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