Mexican Capirotada Preheat oven 350* 4 -piloncillo cones 2 -cinnamon sticks 6 -whole cloves 7 -bolillos, sliced , buttered on both sides 1 pound of shredded Monterrey jack cheese , optional- you can add more cheese or use marble cheese too . 1 c. of chopped walnuts 1 c. roasted peanuts ( no salt) 1-1/2 c of raisins
*Boil 2 quarts of water with the first three ingredients on low for 20 minutes . Strain it because of the cinnamon bark and cloves. Set the liquid aside. *slice the bolillos , butter both sides, bake on each side @350, until they are golden crispy like a crouton (the bread will absorb the piloncillo liquid). *butter the pan and the sides *layering the bread , top it with raisins, nuts and cheese , then top it with 2c of the juices and REPEAT the layers again. *Bake at 350 for 20 minutes until its bubbling , no worries if there is a little bit of liquid because it thickens like a caramel when it sets. Let it cool and set for two hours . Ok.. ok I had to serve myself a hot slice first. Enjoy!!