Capirotada

Ingredients

• 3 cups water
• 2.25 cups packed brown sugar , divided
• 2 cinnamons sticks
• 2 loaves bolillo bread , sliced ½-inch thick, toasted
• 0.5 cups butter , softened
• 3 cups shredded Oaxaca cheese
• 2 cups peanuts
• 1 cup raisins
• 0.25 teaspoons ground cinnamon , or to taste
• 0.25 teaspoons ground nutmeg , or to taste
• 0.13 teaspoons ground cloves , or to taste

Instructions

1. 1

   Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil.

3. 3

   Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.

4. 4

   Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves.

5. 5

   Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish.

6. 6

   Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.

7. 7

   Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.