Capirotada

Name: Capirotada
Ingredients: SYRUP; 6 small piloncillo cones; 12 cups water; 8 short cinnamon sticks; 2 bunches green onions or 1 large white onion, cut in quarters; OTHER INGREDIENTS; 3 loaves French bread, sliced thin; 2 (16 ounce) containers soft margarine; 1 (16 ounce) box raisins; 2 cups chopped pecans; 4 cups cheddar cheese, shredded

11 ingredients

11 steps

Ingredients

SYRUP
6 small piloncillo cones
12 cups water
8 short cinnamon sticks
2 bunches green onions or 1 large white onion, cut in quarters
OTHER INGREDIENTS
3 loaves French bread, sliced thin
2 (16 ounce) containers soft margarine
1 (16 ounce) box raisins
2 cups chopped pecans
4 cups cheddar cheese, shredded

Directions

1

Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
2

Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
3

Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
4

Remove from heat and take out onions and cinnamon sticks.
5

Toast the french bread (you can do this ahead of time or while the syrup is cooking).
6

Spread margarine liberally on both sides of toast.
7

Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
8

Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
9

Bake in a 350 degree oven for 30 to 40 minutes.
10

Serve hot or cold.
11

Store in the refrigerator.