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Capirotada a la Antigua (Mexican Bread Pudding)

"Capirotada is a traditional Mexican dessert, similar to what we realize of as a bread pudding. In this alteration, a baguette is sliced and toasted then layered with fruit in a dish and drizzled with a spiced fruit syrup. This dish is frequently eaten in Mexico round Easter time and incorporates a rich symbolism to the Passion of Christ."

Ingredients :

• 1 guava - peeled, halved, and seeded
• 1 cup chopped piloncillo (Mexican brown sugar cones)
• peel of half orange
• 2 cinnamon sticks
• five whole cloves
• five entire allspice berries
• 1 three/four cups water
• 3/4 cup lard
• 1 baguette, reduce into half of-inch slices
• half of cup roasted peanuts
• 1/2 cup raisins
• half cup chopped pecans
• half cup candied pineapple (elective)
• three oz crumbled cotija cheese
• 1 tablespoon multi-coloured sprinkles, or to flavor

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H40M

• Combine guava, piloncillo, orange peel, cinnamon sticks, cloves, and allspice in a saucepan; upload water. Bring liquid to a boil; reduce heat and simmer until a syrup bureaucracy, approximately 10 mins. Strain syrup into a bowl.
• Melt lard in a skillet over medium-excessive warmth; fry baguette slices, operating in batches, till golden brown, approximately 2 minutes according to aspect. Drain on a paper towel-lined plate.
• Arrange a layer of fried bread in a baking dish; pinnacle with half of the raisins, 1/2 of the pecans, half of the pineapple, and half of of the cotija cheese. Drizzle half of the syrup over the pinnacle. Repeat layering with ultimate fried bread, raisins, pineapple, cotija cheese, and syrup. Top with sprinkles. Let stand until bread has absorbed the syrup, 1 to two hours.

Notes :

• Butter can be substituted for the lard, if favored.

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