for the syrup:
4 oz piloncillo (about 1/2 of a cone) or 1/2 c dark brown sugar
2/3 c water
6 cloves
1 cinnamon stick
2 tbsp. dark rum

for the filling:
about 3/4 pan de muerto, cubed*
2 tbsp. butter
1/4 c raisins
1/2 c chopped pecans

for the egg mixture:
4 eggs
3/4 c milk
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Heat the piloncillo and water over low heat until the sugar has dissolved. Add the spices and bring to a low boil. Simmer about 5 minutes.

Use the 2 tbsp. of butter to grease a 9x13 pan. Layer the bread in the pan and dot with the remaining butter. Top with raisins and pecans.

Whisk the ingredients for the egg mixture together thoroughly. Pour over the bread. Strain the syrup and pour over the top. Cover and allow to soak for 10 minutes.

Bake at 350 degrees for 20-25 minutes. Capriotada makes a great breakfast or dessert. Serve warm topped with whipped cream or vanilla ice cream.

*enough to fill a 9x13 pan, about 2" deep