Toasted bread, piloncillo syrup, cinnamon, raisins, and melted cheese combine for a sweet, nostalgic Mexican treat.
# What You'll Need:
→ Bread
01 - 1 loaf bolillo, French bread, or baguette, sliced into 1-inch rounds (approximately 1 pound, preferably day-old)
→ Syrup
02 - 1 1/2 cups piloncillo, chopped (or packed dark brown sugar, approximately 10 ounces)
03 - 2 cups water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup raisins
08 - 1 cup shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
09 - 1/2 cup chopped pecans or peanuts (optional)
→ Greasing
10 - Butter, for greasing baking dish
# Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10 to 12 minutes, flipping halfway, until dry and lightly golden.
03 - In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat, then reduce heat and simmer, stirring occasionally, until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat, stir in butter, and discard cinnamon sticks and cloves.
04 - Layer half of the toasted bread in the prepared dish. Sprinkle with half the raisins, half the cheese, and half the nuts if using. Drizzle with half the piloncillo syrup.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to ensure bread absorbs the syrup.
06 - Cover the 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 the top is golden.
08 - Allow to cool for 10 minutes before serving. Serve warm or at room temperature.
