Layers of toasted bread, piloncillo syrup, cinnamon, raisins, and melty cheese create a comforting Mexican dessert.
# What You'll Need:
→ Bread
01 - 1 loaf (approximately 16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)
→ Syrup
02 - 1 ½ cups (10 ounces) piloncillo, chopped (or packed dark brown sugar)
03 - 2 cups (16 fluid ounces) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - ½ cup (2.6 ounces) raisins
08 - 1 cup (3.9 ounces) shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
09 - ½ cup (2.1 ounces) chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter, for greasing baking dish
# How to Prepare:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter.
02 - Arrange bread slices on a baking sheet. Toast in oven for 10–12 minutes, turning halfway, until dry and lightly golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer, stirring occasionally, until piloncillo is dissolved and syrup thickens slightly, about 10 minutes. Remove from heat, stir in butter, and discard cinnamon sticks and cloves.
04 - Place half the toasted bread in the prepared baking dish. Sprinkle with half the raisins, cheese, and nuts if using. Drizzle with half the piloncillo syrup.
05 - Repeat layers with remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to encourage soaking.
06 - Cover dish with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake for an additional 10 minutes, or until cheese is melted and top is lightly golden.
08 - Let cool for 10 minutes before serving. Serve warm or at room temperature.
