Use the remnants of bread that remain of the week to make this classic Mexican dessert with a touch of amaranth that also gives flavor an important nutritional touch. Pamper your family this weekend and prepare it!

CAPIROTADA WITH AMARANTO

Ingredients

6 Portions

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• 1 1/4 cups Water, for the syrup
• 1 piloncillo, grated or in pieces, for the syrup
• 1 raja cinnamon, for the syrup
• 1 anise, star, for the syrup
• 5 Mexican french bread rolls, in slices
• 1 cup oil
• 3/4 cups raisin
• 3/4 cups peanut, toasted
• 1 cup amaranth
• 1 cup old cheese, fallen apart

Preparation

Preheat the oven to 180 ° C. Grease an oven refractory.

In a small pot over medium heat, heat the water with the piloncillo, cinnamon and anise. Let it boil and cook for 10 minutes or until a thick syrup is made. Reservation.

In a deep pan, heat the oil over medium heat and fry each slice of bread until golden brown. Drain on absorbent paper and reserve.

Submerge each slice of bread in the syrup and form layers of bread in the refractory, placing raisins, peanuts, amaranth and cheese between the layers.

Bake for 20 minutes or until the cheese is browned and served.

https://us.kiwilimon.com/recipe/desserts/capirotada-with-amaranto