Capirotada

Ingredients

• Butter, for greasing

• Melted butter, for brushing

• 4 large bolillo bread rolls, cut into 1-inch-thick pieces

• 5 cups milk

• 1 ¼ cup dark brown sugar

• 3 cinnamon sticks

• 2 whole cloves

• 3 large bananas, sliced

• 1 cup raisins

• ½ cup halved pecans

• 2 cups La Morenita Queso Oaxaca, shredded

Directions

1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish (or a dish that's slightly bigger) with oil or butter. Set aside.

2. Add the milk, brown sugar, cinnamon sticks, and cloves to a large pot over medium-high heat. Whisk it together and bring it to a gentle boil.

3. Reduce the heat to low and simmer it for 10 minutes, uncovered, whisking occasionally. Remove it from the heat and discard the cinnamon sticks and cloves.

4. Brush the bread cubes with melted butter, spread them on a large baking sheet, and bake until golden brown.

5. Place a layer of the bread cubes in the greased baking dish. Cover with the bananas, pecans, and raisins, then pour half of the milk on top.

6. Add another layer of bread, pour the remaining milk on top, and sprinkle the Queso Oaxaca.

7. Cover with aluminum foil and bake for 15 minutes, then remove the foil and bake for 15 minutes more. Remove from the oven and let cool slightly before serving.