Start by creating a rich, spiced syrup that forms the foundation of the capirotada. In a medium-sized stockpot, add 6 cups of water along with the piloncillo cones, cinnamon sticks, and whole cloves. Place the pot over medium-high heat. Stir occasionally to help dissolve the piloncillo as the mixture heats up.
Allow the syrup to simmer until it begins to thicken. This process should take around 10 to 15 minutes, during which the flavors from the cinnamon and cloves infuse into the syrup. Once the piloncillo has fully dissolved and the syrup has slightly thickened, remove the pot from heat and set it aside. Letting the syrup cool slightly will make it easier to pour over the bread layers later on.
Step 2: Toast the Bread
The bread forms the base of this pudding, and toasting it adds a layer of flavor while helping it hold up against the syrup. Preheat your oven to 350°F (175°C). Place the sliced bolillo or French bread on a baking sheet, making sure the slices don’t overlap.
Toast the bread slices in the preheated oven for about 15 to 20 minutes or until they are golden brown and slightly crispy. This step is essential, as the toasted bread absorbs the syrup without becoming too soggy.
Step 3: Prepare the Baking Dish
To prevent sticking, spray the bottom of a deep 9×9 inch baking dish with cooking spray. A 9×9 inch pan is ideal for this recipe, but you can use a slightly larger one if needed. This dish will hold all the layers of bread, syrup, and toppings.
Step 4: Layer the Ingredients
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