Piloncillo Sauce

1)  In a small pot, combine the sugar (piloncillo), cloves, cinnamon stick and anise seeds with 6 cups of water.

2)  Bring to a boil and cook uncovered, stirring occasionally, until sugar has dissolved. Boil vigorously until reduces to syrup consistency, about 25 minutes.

3)  Strain syrup and reserve; this will make about 4 cups of pilloncillo spiced syrup.

Building and Cooking Capirotada

1)  Cut the bollilos into 1 inch cubes.

2)  Bake in a preheated 400⁰F oven on a baking sheet for about 10-15 minutes.  Remove from heat and let it cool down.

3)  While bread is toasting, prepare a custard by combining eggs, egg yolks, heavy cream and melted butter.

4)  When bread has cooled, combine with custard and thoroughly mix in a large mixing container. Allow bread to sit in custard for 1 hour in fridge.

5)  To build the casserole, reduce heat of same oven to 350⁰F and butter a 13x9x2 ½ baking dish.

6)  Place a layer of custard soaked bread on the bottom of the dish.

7)  Pour about 1/3 of Piloncillo Sauce evenly over the bread layer and allow the bread to soak up the syrup.

8)  Sprinkle with a third of the peanuts (both shelled and colaciones), raisins, colored sprinkles and shredded Los Altos Queso Menonita.

9)  Pat layer down with flat spatula to compress bread layer.

10)  Repeat this process two more times and finish with cheese.

11)  Pour remaining syrup over casserole.

12)  Bake, covered with foil, at 350⁰F for 30 to 45 mins, until the cheese has melted.

13)  At the last ten minutes, uncover and ensure cheese on top melts.

14)  Allow Capirotada to cool for 10-15 minutes before serving.

15)  Garnish with more colored sprinkles and colaciones.