Capirotada

Method

1. 1

   Heat the oven

   Heat the oven to 180°C.

2. 2

   Toast the bread

   Slice the baguette into 2 cm rounds and brush both sides with melted butter. Arrange on a baking tray and bake for 12 to 15 minutes, turning once, until dry and lightly golden.

3. 3

   Make the syrup

   Put the piloncillo, water, cinnamon stick, cloves and star anise in a saucepan over medium heat. Bring to a gentle simmer, stirring until the piloncillo dissolves, then simmer for 8 to 10 minutes until slightly syrupy.

4. 4

   Strain the syrup

   Strain out the whole spices.

5. 5

   Prepare the dish

   Lightly butter a 20 cm baking dish.

6. 6

   Layer the pudding

   Arrange half the toasted bread in the dish, then scatter over half the raisins, peanuts and cheeses. Add the remaining bread, raisins and peanuts, reserving a little cheese for the top.

7. 7

   Add the syrup

   Pour the warm syrup evenly over the layers, making sure to wet the edges, then sprinkle over the reserved cheese. Leave for 5 minutes so the bread absorbs the syrup.

8. 8

   Bake

   Bake at 180°C for 25 to 30 minutes, until bubbling at the edges and golden on top.

9. 9

   Rest and serve

   Take the dish out of the oven and rest for 10 minutes at room temperature. The pudding should be set but still moist.

Tips

• Turn the bread once as it toasts so it dries and colours evenly.
• Pour the syrup slowly and check that it reaches the edges of the dish.
• Keep a little cheese aside for the top, as it gives the pudding a golden finish.

Swaps

• Use dark brown sugar instead of piloncillo, as listed.
• Use another firm, mild melting cheese in place of Monterey Jack.
• Use chopped almonds instead of peanuts.

Storing

Cover and refrigerate leftovers for up to 3 days, then reheat in the oven until warmed through.