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Capirotada with chocolate, almonds, and dried fruit

Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings 9
Author Stephanie Chavez


  • 1/2 pound large french baguette sliced into 1/2" thick slices
  • 3 1/2 cups water
  • 2 cinnamon sticks
  • 1 large piloncillo cone
  • 1/2 teaspoon vanilla extract
  • 1 cup half & half
  • 1/2 stick butter melted
  • 1 cup dried banana chips
  • 3/4 cup dried cranberries
  • 3/4 cup chocolate covered raisin or diced plums
  • 1/2 cup sliced almonds
  • 2 cups Monterey Jack cheese shredded


  1. Preheat oven to 300 degrees
  2. Slice half of a large French baguette into 1/2 inch thick slices. Lay them flat evenly on a baking sheet. Bake 20 minutes.
  3. While the bread is toasting, in a 2 quart pot, bring the water, piloncillo, cinnamon, and vanilla extract to a low boil. Simmer until the liquid reduces by at least 1/3 (about 20 minutes). Turn off the burner, add the half and half.
  4. Check the bread slices and flip them over to bake the other side another 20 minutes. After 20 minutes, remove from the oven, set aside. Raise the oven temperature to 350 degrees.
  5. In a small bowl, melt the butter. Arrange half the bread slices inside a 8x8 baking dish in a single layer. Spread half the butter over the bread slices with a pastry brush. Then add half of each: dried banana chips, cranberries, chocolate covered fruit pieces and shredded cheese. Pour about a cup and a half of the piloncillo and cinnamon milk water over the bread and dried fruit, making sure to soak each slice. Repeat for the second layer.
  6. Cover with foil paper and bake at 350 degrees for 35 minutes. After 35 minutes remove the foil. Bake another 15 minutes.
  7. Enjoy with an ice cold glass of milk, or a hot cup of coffee!