Layers of toasted bread, piloncillo, cinnamon, raisins, and cheese make this comforting Mexican dessert.
# What You'll Need:
→ Bread
01 - 1 loaf (16 oz) bolillo, French bread, or baguette, sliced into 1-inch rounds, preferably day-old
→ 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 (2.6 oz) raisins
08 - 1 cup (3.9 oz) shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup (2.1 oz) chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter for greasing the baking dish
# Directions:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish to prevent sticking.
02 - Arrange bread slices on a baking sheet. Toast for 10–12 minutes, flipping 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 dissolves 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 layering with the remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to soak the bread thoroughly.
06 - Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and the top is golden.
07 - Let cool for 10 minutes before serving. Enjoy warm or at room temperature.
