Capirotada
Steps
- Preheat the oven to 350°F / 175°C. Grease a 9 × 13in / 23 × 33cm baking dish. Cut 4 large bolillo rolls into chunks and toast on a baking sheet for 5 minutes.
- Gently boil 5 cups of skim milk, 225g of piloncillo, 3 cinnamon sticks, and 2 whole cloves. Reduce the heat and simmer uncovered for 10 minutes, stirring. Discard the whole spices.
- Slice 3 large bananas. Measure 1 cup of raisins, ½ cup of sliced almonds, and 2 cups of shredded Oaxaca cheese.
- Layer half the bread in the dish. Add all the bananas and half the raisins, almonds and cheese. Add the remaining bread, raisins, almonds and cheese.
- Pour the sweetened milk evenly over the bread, including the edges. Cover with foil and bake for 15 minutes. Uncover and bake for another 15 minutes.
- Cool for 5 minutes before serving.