Bread, piloncillo, cinnamon, raisins, and cheese make this nostalgic Mexican dessert delicious and inviting.
# What You'll Need:
→ Bread
01 - 1 loaf (16 oz) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)
→ Syrup
02 - 1 1/2 cups (10 oz) piloncillo, chopped, or packed dark brown sugar
03 - 2 cups (16 fl oz) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup (2.5 oz) raisins
08 - 1 cup (4 oz) shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup (2 oz) chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter, for greasing baking dish
# Method:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
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. Reduce heat and simmer, stirring occasionally, until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat and stir in 1 tablespoon butter. Discard cinnamon sticks and cloves.
04 - Place half the toasted bread in the prepared baking dish. Sprinkle with half the raisins, half the cheese, and half the nuts if using. Drizzle with half of the piloncillo syrup.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Gently press down using a spatula to ensure bread is soaked.
06 - Cover dish with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake an additional 10 minutes, until cheese is melted and top is golden.
08 - Let cool for 10 minutes before serving. Serve warm or at room temperature.
