• Preheat over to 350 levels
  In a medium-sized stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high warmth.
• Enable the piloncillo to fully dissolve and the syrup thickens (about 10 to fifteen minutes).
  Slice the bolillos about 1/3 inch thick and assemble on a baking sheet.
• Place within the oven for about 15 to twenty minutes to toast.
  In a deep 9×9 inch baking dish, use some cooking spray on the underside of the baking dish.
  In layers, add the toasted bread, sprinkle raisins, peanuts and cheese.

Savor the Taste of Tradition and Love with Grandma’s Capirotada Recipe. Each bite carries the essence of family heritage and warmth, reminding us of cherished moments shared around the table.