Toasted bread, cinnamon, piloncillo, raisins, and cheese combine for a nostalgic, comforting Mexican dessert.
# Ingredient list:
→ Bread
01 - 1 loaf (approximately 16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (preferably day-old)
→ Syrup
02 - 1 1/2 cups (10 ounces) piloncillo, chopped or packed dark brown sugar
03 - 2 cups (16 fluid ounces) water
04 - 2 whole cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon (0.5 ounces) unsalted butter
→ Fillings
07 - 1/2 cup (2.6 ounces) raisins
08 - 1 cup (3.9 ounces) shredded mild cheese such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup (2.1 ounces) chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter for greasing the baking dish
# Step-by-step guide:
01 - Preheat the oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange the bread slices on a baking sheet and toast in the oven for 10 to 12 minutes, turning halfway, until dry and lightly golden.
03 - In a saucepan, combine chopped piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, for about 10 minutes until the piloncillo has dissolved and the syrup is slightly thickened. Remove from heat, stir in butter, then discard the cinnamon sticks and cloves.
04 - Arrange half of the toasted bread slices in the prepared dish. Top evenly with half of the raisins, half of the shredded cheese, and half of the nuts if using. Drizzle with half of the piloncillo syrup.
05 - Repeat layers using the remaining bread, raisins, cheese, nuts, and syrup. Press gently with a spatula to help absorb the syrup.
06 - Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 minutes until the cheese melts and the top is golden.
07 - Allow to cool for 10 minutes before serving. Enjoy warm or at room temperature.
