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Capirotada (Mexican Bread Pudding)

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Ingredients
  

For the Capirotada

  • 2 tablespoons unsalted butter
  • 4 Mexican bolillos day-old and cut into 3/4″ slices
  • 16 fluid ounces evaporated milk
  • 3-6 tablespoons piloncillo to taste
  • ½ medium star anise
  • 2 whole cloves
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger

For the Toppings

  • ½ cup shredded coconut
  • 2 tablespoons slivered almonds
  • 2 ½ tablespoons roughly chopped pecans
  • 1 tablespoon roughly chopped walnuts
  • 1 ½ tablespoons roughly chopped salted peanuts rinsed
  • 3 tablespoons raisins
  • ½ cup shredded Manchego cheese

Instructions
 

  • Step 1: Preheat the oven to 390°F. Use the butter to grease the bottom and sides of a 9×9″ baking dish.
  • Step 2: Vertically assemble the bread slices in the baking dish. Make sure to place them in all sorts of directions to leave a bit of room in between the slices.
  • Step 3: Pour the evaporated milk into a small pot. Add the piloncillo, star anise, whole cloves, vanilla extract, ground cinnamon, and ground ginger. Place it over low heat and stir constantly. Let the mixture simmer for 5 minutes. Remove it from the heat and set it aside.
  • Step 4: Add the coconut to a small pan over low heat. Stir it constantly and let it toast for 5-8 minutes or until golden. Remove it from the heat and set it aside.
  • Step 5: Add the toasted coconut, almonds, pecans, walnuts, peanuts, and raisins to a small bowl. Mix until well combined. Set it aside.
  • Step 6: Sprinkle the toppings over the bread and into the nooks between its slices.
  • Step 7: Use a fine mesh sieve to strain the milk over the bread and toppings. Gently squeeze the bread into the baking dish to help coat it with the mixture.
  • Step 8: Pop it into the oven for 15-20 minutes or until the cheese is nice and melty. Remove it from the oven and serve warm.