Name: Capirotada
Ingredients: 2 tablespoons butter; 4 1/2 cup water; 2 piloncillo cones; 1 4-inch cinnamon stick; 3 whole cloves; 6 stale bolillos (about 9 cups), torn in 1/2- inch pieces; 1 cup peanuts; 1/2 cup pecans, chopped; 1/2 Munster cheese, cut in in small cubes; 1 can of pineapple chunks, drained; 1 cup coconut, shredded; 10 slices dried kiwi fruit; 1/2 cup dried cranberries soaked in strawberry juice; 10 dried white figs sliced; 4 tablespoons of nonpareils (grajea)

Ingredients

Scale

2 tablespoons butter
4 1/2 cup water
2 piloncillo cones
1 4-inch cinnamon stick
3 whole cloves
6 stale bolillos (about 9 cups), torn in 1/2- inch pieces
1 cup peanuts
1/2 cup pecans, chopped
1/2 Munster cheese, cut in in small cubes
1 can of pineapple chunks, drained
1 cup coconut, shredded
10 slices dried kiwi fruit
1/2 cup dried cranberries soaked in strawberry juice
10 dried white figs sliced
4 tablespoons of nonpareils (grajea)

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Instructions

Heat oven to 350° F
Butter a 9″x13″ baking dish.
In a medium saucepan, mix water, piloncillo, cinnamon and cloves. Bring to a boil, then simmer 5-10 minutes or until slightly thickened into a syrup. Strain to remove cinnamon sticks and cloves. Keep syrup warm.
In the buttered casserole dish, layer 1/3 of the bread pieces. Sprinkle with 1/3 each of nuts, cheese, pineapple, coconut, dried kiwi, cranberries and figs. Drizzle about 1/4 or less of the syrup over this layer, letting it soak into the bread. Continue layering bread, nuts, pineapple, coconut and cheese, sprinkling each with syrup and letting it soak. Finish with a layer of cheese. Pour the rest of the syrup over the whole dish.
Cover with aluminum foil and bake for 30-40 minutes, until the top layer of cheese is bubbling and browned. Serve warm. Garnish with nonpareils.

Notes

I was lucky enough to find already toasted bread chunks, but if you decide to toast your own, place separately under the broiler for 5 minutes or until browned. Remove from broiler and set aside.