Preheat oven to 350° F. Slice the French Baguette into 1-inch slices. Place the slices on a large baking sheet and bake for 10-15 minutes or until browned on both sides. Flip each piece of bread over at around the 8 minute mark.
Add Water, Piloncillo or Brown Sugar, Cinnamon Sticks, Cloves, Whole Peppercorns, quarter of a white onion to a small pot. Bring to a boil and simmer until the sugar has completely dissolved. Strain the syrup and set the liquid aside.
Add a small amount of water to the bottom of the pot and place the steamer insert inside.
Melt butter in a small skillet. Dip each piece of toasted baguette in the melted butter and place in the steamer pot in a single layer.
Sprinkle some of the shredded cheese, peanuts, raisins, and bananas. You want to have enough toppings to make about 5 layers. Drizzle some sweetened condensed milk and a full ladle of the piloncillo syrup on each layer.
Continue repeating the layers of bread and toppings, ensuring the bread is saturated with the syrup. Add any remaining syrup, toppings, and sweetened condensed milk at the very top.
Place the lid on the pot and heat over medium-high heat until the water begins to boil. Once boiling reduce heat to a simmer, and cook for 30 minutes. All of the syrup should be absorbed into the bread.
Serve the Capirotada warm and you can add some rainbow sprinkles.
Video
Notes
Leftovers can be stored for up to 3 days. Reheat in the microwave or air fryer if you prefer the bread to be crispy. Add different toppings based on your preference, (different nuts, dried fruit, or shredded coconut).To bake the capirotada, layer in a large baking dish and cover with foil. Bake at 350°F for 30 minutes.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.