Capirotada

Ingredients

• 1⁄2 cone (125 g) piloncillo
• 1 cup (240 ml) water
• 10 day-old bolillos
• 1 cup (150 g) golden raisins
• 1 cup (150 g) roasted peanuts
• 1 cup (85 g) toasted shredded coconut
• 1 cup (140 g) crumbled queso fresco
• 2 ripe bananas, chopped
• 4 cups (960 ml) heavy cream
• 2 cups (480 ml) milk
• 8 eggs
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) dark brown sugar
• 1 Tbsp. ground cinnamon
• 1 Tbsp. ground cloves
• 1⁄2 tsp. fine sea salt
• Whipped cream for serving (optional)

Steps

1. Set the oven to preheat at 350° F.
2. Cook the piloncillo and water in a saucepan over medium heat. Stir occasionally until the sugar dissolves, then take the pan off the heat and set it aside.
3. Mix the torn bread with the raisins, peanuts, and coconut in a large bowl. Gently mix in the queso fresco and bananas.
4. Use another large bowl to whisk the piloncillo syrup with the cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly combined.
5. Transfer the torn bread mixture to a deep 9" x 13" baking dish, then pour the cream mixture over it. Bake under a foil cover for 40 minutes. Take off the foil and bake uncovered for an additional 25 minutes, until the pudding is golden brown.
6. Serve the pudding right away, with whipped cream if desired. Cover and refrigerate leftovers for up to 3 days. Reheat them in a 325° F oven.