Capirotada

Step 1: Dry Out Bread. Cut rolls in ½ inch thick slices and butter both sides, layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. process shot - brushing butter on sliced bread. process shot - buttered bread slices on a foil-lined baking sheet. Step 2: Make Piloncillo Syrup. Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan. Bring to a boil; reduce heat, creating a thin syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside. process shot - making piloncillo, cinnamon, and clove-spiced simple syrup in a dutch oven. process shot -straining the spiced simple syrup through a fine mesh strainer. Step 3: Assemble. Spray baking dish with non-stick spray, layer ingredients in the following order: a third of the toasted bread, third of the raisins, third of the cheese, and 1 1/2 cups syrup evenly over cheese. process shot - assembling the capirotada with a layer of toasted bread topped with raisins and a hand sprinkling cheese on top. process shot - drizzling spiced simple syrup over the cheese layer. Wait 15 minutes and layer another third of the bread, raisins, cheese, and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese, and syrup evenly over bread. Before baking let set for another 15 minutes. process shot - repeating the layering of the bread pudding with another layer of butter toasted bread. process shot - assembled capirotada in a baking dish with shredded cheese on the top layer. Step 4: Bake. Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is golden brown about 10 to 15 minutes more. Serve warm. Watch the instructional video for our heavenly capirotada family recipe. Try very hard not to eat the entire dish of capirotada at one sitting. ¡Sabroso! slice of cheesy Mexican bread pudding (capirotada) on a small dessert plate with an antique silver fork.