Layers of toasted bread, piloncillo syrup, cinnamon, raisins, and melty cheese create a Mexican dessert favorite.
# What You Need:
→ Bread
01 - 1 loaf (about 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 (8 fluid ounces) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon 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 baking dish
# How To Make It:
01 - Set oven to 350°F. Lightly grease a 9x13-inch baking dish with butter.
02 - Arrange bread rounds on a baking sheet and toast for 10–12 minutes in the oven, flipping once, until dry and lightly golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil over medium heat. Reduce to a simmer, stirring occasionally, until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat, stir in 1 tablespoon butter, and discard cinnamon sticks and cloves.
04 - Place half the toasted bread in the prepared dish. Evenly distribute half the raisins, cheese, and nuts if using. Drizzle with half the syrup.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Press gently with a spatula to ensure the bread absorbs the syrup.
06 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake for an additional 10 minutes, or until cheese melts and top turns golden.
08 - Allow to cool for 10 minutes before serving. Enjoy warm or at room temperature.
