Carefully pour the prepared piloncillo syrup over the ingredients in the baking dish. Start by pouring a small amount so that the bread can absorb the liquid. Continue pouring gradually until all the syrup is added. Make sure that the syrup is absorbed by the entire dish and also reaches the lower layers.
See also recipes for simple and soft bread: easy to make.
The syrup helps soften the bread and combines the flavors of cinnamon, cloves, raisins and cheese. Let the dish rest for a few minutes so the bread absorbs the syrup before baking.
Step 6: Cook the Capirotada
Place the baking dish in the preheated oven and bake at 175°C (350°F) for 25 to 30 minutes. During this time, the cheese will melt and the flavors will blend. The top layer of cheese should be golden brown and slightly bubbly, indicating that the dish is ready.
Once the capirotada is finished baking, remove it from the oven and let it cool slightly. This dessert can be enjoyed warm or at room temperature, depending on your preference.
Presentation proposal
Serve capirotada in small portions, as it is rich and filling. A drizzle of warm syrup from the cooking bowl adds a touch of sweetness. Some people like it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Tips for cooking capirotada
Piloncillo Substitute:
If you can’t find piloncillo, use dark brown sugar or molasses. These substitutes will give a similar caramel flavor.
Bread Alternatives:
Bolillo is traditional, but you can use French bread or even brioche for a softer texture. Just make sure to toast the bread well.
Adjust the sweetness
: For a less sweet dessert, reduce the amount of piloncillo or use smaller cones. This will create a sweeter syrup without losing the essence of the capirotada.
Using Different Cheeses:
Monterey Jack is often used, but feel free to try other mild cheeses, like mozzarella or Oaxaca, for a similar melting effect.
Adding Extra Ingredients:
Some variations of capirotada include fruits like banana slices, apples, or even chocolate chips. Feel free to experiment and add what you like!
FAQ
Can I prepare capirotada in advance?
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