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### 👩🍳 How to Make Grandma’s Capirotada
1. **Make the syrup:** In a saucepan, simmer piloncillo, water, cinnamon sticks, and cloves until the sugar is dissolved and the mixture becomes syrupy. Strain and set aside.
2. **Toast the bread:** Lightly butter and toast the bread slices (optional, but it adds texture).
3. **Layer it up:** In a baking dish, layer the bread, raisins, cheese, and any additional toppings. Repeat layers until ingredients are used up.
4. **Pour the syrup:** Slowly pour the warm syrup over the layers, allowing the bread to soak it up.
5. **Bake:** Cover with foil and bake at 350°F (175°C) for about 30–40 minutes until bubbly and golden.
6. **Rest & serve:** Let it cool slightly before serving — it’s delicious warm or cold.
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### 🍽️ Serving Suggestions
Capirotada is traditionally served during Lent, but it’s just as perfect as a comforting dessert year-round. Pair it with a warm cup of café de olla or hot chocolate for an extra cozy treat.
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### 📝 Final Thoughts
**Grandma’s Capirotada Recipe** is more than just a dish — it’s a memory baked into every layer. It’s a reminder of shared meals, family gatherings, and the love passed down through generations. If you’ve never made Capirotada before, this is your sign to give it a try — and maybe even start your own family tradition.
Want help adapting the recipe to modern ingredients or dietary needs? Just ask — I’d love to help you honor Grandma’s cooking in your own kitchen.
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Would you like a printable recipe card or a version for slow cooker or Instant Pot? Let me know!
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