Layers of toasted bread, piloncillo syrup, cinnamon, raisins, and melted cheese create a sweet, nostalgic treat.
# What You Need:
→ Bread
01 - 1 loaf (about 16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)
→ Syrup
02 - 1 1/2 cups piloncillo, chopped (or packed dark brown sugar)
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)
→ Preparation
10 - Butter for greasing baking dish
# How to Make It:
01 - Set oven to 350°F. Lightly butter a 9x13-inch baking dish to prevent sticking.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10–12 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, stir in unsalted butter, and discard cinnamon sticks and cloves.
04 - Layer 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 the piloncillo syrup.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Gently press layers with a spatula to help absorb the syrup.
06 - Cover dish with foil and bake for 20 minutes.
07 - Remove foil and bake an additional 10 minutes, or until cheese is melted and top is golden.
08 - Let stand for 10 minutes before serving. Serve warm or at room temperature.
