Capirotada

Cut the bread into about half-inch pieces and dry them in the oven on a rimmed baking sheet.

Toss the bread in a bowl with melted butter until evenly coated, spread back on the baking sheet and toast a few minutes more at about 325 to 350 degrees until crisp.

Add the chopped piloncillo to the three cups of simmering water in a pot, with the broken Mexican cinnamon, whole cloves and red wine.

Microwave the piloncillo cones about 30 seconds (less for small ones) so a knife goes through them, and chop roughly.

Simmer about 20 minutes until the piloncillo melts and it reaches a light syrup consistency, with bigger, glossier bubbles.

Meanwhile soak the golden raisins in a little red wine to plump them.

Strain the syrup over the toasted bread, stir to coat and let sit 15 minutes until absorbed.

Stir in the macerated raisins, leaving back most of the leftover wine, and the toasted peanuts.

Fill ramekins (or an 8 by 8 baking dish) and bake at about 375 for 15 minutes or so, until a little caramelized and crusty on top.

Serve topped with ice cream and a sprinkle of queso anejo.