First of all, you will have to toast the bread, you can do it either in the comal or fried with some oil as some people are used to. As I mentioned above, I got the bread already toasted at the bakery. Slide the toasted bread. Separate.
Heat the water with the piloncillo, cinnamon, cloves, and peanuts. Bring to a boil and mix carefully until the brown sugar is melted. Consistency will be like honey, separate.
Now you can use a clay pot to make it more traditional or use any non-stick pan. Heat a little oil and arrange a layer of toasted bread slices at the bottom.
Next, add a layer of raisins, blueberries or any fruit you chose along with the grated coconut.
Pour a little of the piloncillo mixture, basting the ingredients.
Add the grated fresh cheese.
Repeat the steps adding another layer of toast and ingredients.
Cover and place on the stove over low heat, until the cheese melts.
Mexican capirotada with sprinkles is served hot or cold, you can have it with coffee or milk.