Capirotada with Bananas Pecans and Prunes

Ingredients

• 8 cups water
• 1 pound piloncillo, grated, or about 2 cups packed dark brown sugar
• 1 ceylon or true cinammon stick
• 3 whole cloves
• 1 challah or brioche, preferably a couple days old, cut into 1/2 inch slices or cubed
• 1/4 cup unsalted butter, melted for brushing bread, plus more for greasing the casserole
• 2 ripe bananas, peeled and sliced
• 2/3 cup pitted prunes, chopped
• 1 cup pecans, roughly chopped and toasted
• 4 oz, or about 1 cup, crumbled Queso Fresco, Añejo or Cotija
• Ground cinnamon, optional, to sprinkle ontop

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag