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Capirotada

Recipes

Ingredients:

– 1 1/3 cups water – 3/4 cup packed dark brown sugar – 1/2 teaspoon ground cinnamon – 1/2 teaspoon vanilla extract – 1/4 cup Real California milk – 1/4 cup Real California sweetened condensed milk – 8 cups 3/4-inch diced day-old bolillo or soft French rolls (about 2 large rolls) – 1/3 cup (2/3 stick) Real California unsalted butter, melted – 1/2 cup raisins – 1/2 cup chopped pecans or peanuts – Finely grated zest of 1 orange – 1 cup coarsely grated Real California Oaxaca cheese – 3/4 cup finely grated Real California Cotija cheese

Directions:

Prep time: 25 minutes

Cook time: 1 hour, 10 minutes

Preheat oven to 450°F and lightly butter an 8-inch baking dish.

Meanwhile, in a small saucepan over medium-high heat, combine water, sugar, cinnamon, and vanilla and bring to a boil. Reduce to a medium simmer and cook until slightly syrupy, about 15 minutes. Let cool slightly, then stir in both milks. Set aside.

In a large bowl, combine bread and butter, tossing to evenly distribute butter. Arrange mixture on a large rimmed baking sheet and bake until lightly toasted, about 5 minutes. Remove from oven and reduce temperature to 350°F.

Return bread to large bowl and add raisins, nuts, and zest. Add sugar mixture, tossing gently to combine. Arrange half of bread mixture in prepared dish. In a medium bowl, combine cheeses, then sprinkle 2/3 of cheese mixture into baking dish. Top with remaining bread mixture and remaining cheese mixture. Cover with foil and bake for 30 minutes. Remove foil and bake until lightly browned, about 10 minutes.

Per Order:

Serves 6 to 8.

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