Capirotada (Mexican Bread Pudding)

Steps

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1. 1
   Bring a pot of water to a boil.
   ▶ ≈0:33
2. 2
   Add the piloncillo to the boiling water along with the cinnamon stick.
   ▶ ≈0:48
3. 3
   Add the cloves and halved tomato. Continue cooking the mixture to allow the syrup to fully infuse with the spices and develop flavor.
   ▶ ≈1:02
4. 4
   Arrange a layer of toasted bread in a baking dish or clay pot.
   ▶ ≈1:51
5. 5
   Pour the prepared piloncillo syrup over the bread layer.
   ▶ ≈2:14
6. 6
   Add a layer of fresh cheese on top of the syrup.
   ▶ ≈2:14
7. 7
   Sprinkle roasted peanuts over the cheese.
   ▶ ≈2:34
8. 8
   Add the raisins.
   ▶ ≈2:34
9. 9
   Top with another layer of toasted bread.
   ▶ ≈2:52
10. 10
    Repeat the layering process, finishing with cheese on top and a little extra piloncillo sprinkled over.
    ▶ ≈2:52
11. 11
    Allow the capirotada to cool slightly before serving. It can be enjoyed with milk or white atole.
    ▶ ≈3:08