Capirotada (made with milk)

Preheat oven to 425º and grease a 9x13" baking dish.

Cut bolillo rolls into 3/4" slices and place on baking sheet. Toast in oven, flipping over at the halfway point to ensure both sides are toasted. Remove from oven and let cool. Reduce oven temperature to 350º.

On stovetop over medium heat, place large saucepan and fill with 1 cup water, piloncillo cone, cinnamon sticks, and cloves. Cook until piloncillo is fully dissolved and water is infused with cinnamon and clove flavor. Remove cinnamon sticks and cloves.

Pour a little milk (approximately 1/2 a cup) into a bowl and set it aside. Then pour remaining milk into saucepan with piloncillo syrup. Add in sweetened condensed milk and continue to let cook.

Take 2 tsp. of corn starch and mix them into the small amount of milk that was set aside to create a slurry. When sauce on stovetop is almost at the point where it's going to boil, pour in slurry and stir continuously. Let milky syrup continue to cook a few minutes longer. You may need to reduce heat because you don't want it to reach a boil, but there should be steam. Remove from stovetop.

Now, assemble the capirotada into the baking dish by placing a layer of toasted bread slices across the bottom, followed by a generous amount of milky syrup. Use a ladle or cup and pour so that every bit of the bread is covered. Follow with toppings and queso fresco, and pour more syrup over first layer. Then follow with second layer repeating the exact same process. In the end, pour remaining syrup over entire dish. Place in oven to bake at 350º for 30 to 40 minutes. Remove from oven and let cool a few minutes before serving. Enjoy!