1 tbsp butter for greasing pan

6 large bolillo bread rolls (See Note 1)

4 cups whole milk

8 oz cone piloncillo or 1 ¼ cup dark brown sugar (See Note 2)

6 whole cloves

4 cinnamon sticks

14 oz sweetened condensed milk

12 oz evaporated milk

2 tsp vanilla extract

2 large bananas, sliced into rounds (See Note 3)

1 cup raisins

½ cup sliced almonds

2 cups Oaxaca cheese or Monterey Jack or Mozzarella, shredded

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Preheat the Oven: Set the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and set aside.
Prepare the Bread: Slice the bolillo bread into 8-10 pieces per roll. Toast the bread cubes in the oven for 5 minutes until slightly crispy. Remove and set aside.
Prepare the Milk Mixture: In a saucepan, heat the whole milk, piloncillo (or dark brown sugar), cloves, and cinnamon sticks. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat, discard the cloves and cinnamon, and stir in the sweetened condensed milk, evaporated milk, and vanilla.
Assemble the Capirotada: Layer half of the toasted bread at the bottom of the prepared dish. Top with half of the banana slices, raisins, sliced almonds, and cheese. Repeat the layers.
Pour the Milk Mixture: Pour the milk mixture evenly over the layered ingredients. Cover with foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 15 minutes.
Serve: Let the Capirotada cool for 5 minutes and serve warm.

Bread Options: Use bolillo bread for an authentic flavor, but French bread works well as a substitute.

Piloncillo Substitution: Piloncillo is a traditional unrefined sugar, but dark brown sugar can be used as a substitute.

Cheese Options: Oaxaca cheese is traditional, but Monterey Jack or Mozzarella are great alternatives.

Fruit Variations: Add pineapple, apples, or pears for a fruity twist.