1 h 0 min

Directions

Ingredients

Step 1

Set your oven to 250 degrees.

Step 2

Slice up the bolillo into 1 inch thick pieces. Place on a baking sheet and toast in the oven for 1-2 hours.

Step 3

In a large pot, add the heavy cream, whole milk, evaporated milk, sweetened condensed milk, piloncillo(which is basically brown sugar, you can sub 1 cup brown sugar if you can't find piloncillo), the anise, cloves, cinnamon and vanilla. Set on a medium heat and cook stirring every couple of minutes until the piloncillo is fully melted.

Step 4

In a smaller skillet, melt 2 tbsp of the butter, toast up the corn tortillas for 10-15 seconds per side.

Step 5

To assemble, get a 9x13 baking dish. Coat the inside of it with the remaining 2 tbsp butter.

Step 6

Place the corn tortillas in an even layer on the base of the baking dish coming up to the sides.

Step 7

Then start with an even layer of the toasted bolillo.

Step 8

Then generously pour over the milk mixture into the bread, about 1 cup total.

Step 9

Once the bread is soaked, evenly sprinkle over some of the raisins, pecans, almonds, peanuts, shredded coconut and some of the queso fresco.

Step 10

Continue these layers 2 more times or until you've run out of bread.

Step 11

Make sure the final/top layer is a layer of all the sprinkled toppings. The additional topping here at the top will be some sprinkles.

Step 12

Bake the capirotada at 350 degrees for 40-45 minutes. Check it 25-30 minutes into baking. If it is getting too toasty, cover with foil.

Step 13

After it has baked, top it off with a drizzle of sweetened condensed milk(optional).

Step 14

Let it cool slightly, at least 10 minutes.

Step 15

Serve and enjoy!