CAPIROTADA WITH BANANAS, PECANS AND PRUNES

Name: 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; 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

CAPIROTADA WITH BANANAS, PECANS AND PRUNES was pinched from <a href="http://www.patismexicantable.com/2011/11/going_nuts_and_bananas_for_capirotada/" target="_blank">www.patismexicantable.com.</a>

INGREDIENTS

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8 cups water

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1 pound piloncillo, grated, or about 2 cups packed dark brown sugar

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1 ceylon or true cinammon stick

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3 whole cloves

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1 challah or brioche, preferably a couple days old, cut into 1/2 inch slices

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1/4 cup unsalted butter, melted for brushing bread, plus more for greasing the casserole

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2 ripe bananas, peeled and sliced

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2/3 cup pitted prunes, chopped

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1 cup pecans, roughly chopped and toasted

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4 oz, or about 1 cup, crumbled Queso Fresco, Añejo or Cotija

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Ground cinnamon, optional, to sprinkle ontop

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