Pan de Muerto Capirotada

Mayte Rueda
A delicious traditional Mexican dessert, capirotada is prepared with golden-brown stale bread soaked in a mouthwatering piloncillo syrup. This capirotada is prepared with pan de muerto, or Day of the Dead bread, and a combination of tasty ingredients like peanuts, raisins, and Cotija cheese for a sweet treat that is ideal to celebrate Día de Muertos!
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Ingredients
6
Portions
  • some butter, for frying
  • 6 loaves Day of the Dead bread
  • 1 cup piloncillo, shredded or granulated
  • 3/4 cups water
  • 1 stick cinnamon
  • 2 star anise pods
  • 1 orange peels, without the white layer
  • 3/4 cups peanuts
  • 1/2 cups raisins
  • 1/2 cups Cotija cheese
Preparation
20 mins
30 mins
Easy
  • Using a serrated bread knife, cut pan de muerto into 0.3-inch thick slices.
  • Melt butter in a skillet over medium heat. Working one at a time, fry pan de muerto slices until brown and crispy (on both sides) and set aside.
  • In a pot, place granulated piloncillo, water, cinnamon, star anise, and orange peel and bring to a boil. Cook for about 10 minutes or until a honey-like semi-thick texture is obtained. Remove from heat.
  • In a baking dish or pan, arrange a bed of fried pan de muerto slices. Add raisins and peanuts. Repeat with the remaining bread. Pour piloncillo syrup all over the bread making sure it is completely soaked.
  • Bake at 356 °F for 15 minutes.
  • Remove from the oven. Top pan de muerto capirotada with shredded Cotija cheese.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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