CAPIROTADA

Capirotada image

Provided by Josef Centeno

Yield Serves 12

Number Of Ingredients 17

1⁄2 cone (125 g) piloncillo
1 cup (240 ml) water
10 day-old bolillos
1 cup (150 g) golden raisins
1 cup (150 g) roasted peanuts
1 cup (85 g) toasted shredded coconut
1 cup (140 g) crumbled queso fresco
2 ripe bananas, chopped
4 cups (960 ml) heavy cream
2 cups (480 ml) milk
8 eggs
1 cup (200 g) granulated sugar
1 cup (200 g) dark brown sugar
1 Tbsp. ground cinnamon
1 Tbsp. ground cloves
1⁄2 tsp. fine sea salt
Whipped cream for serving (optional)

Steps:

Heat the oven to 350° F.
Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.
In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.
In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.
Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional 25 minutes.
Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.