Toasted bread, piloncillo syrup, cinnamon, raisins, and cheese combine for a nostalgic Mexican dessert.
# 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 (2.6 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 baking dish
# Steps:
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, stir in butter, and discard cinnamon sticks and cloves.
04 - Lay half the toasted bread in the buttered baking dish. Sprinkle with half the raisins, half the cheese, and half the nuts if using. Drizzle with half the piloncillo syrup.
05 - Repeat layers with remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to ensure bread absorbs the syrup.
06 - Cover with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake an additional 10 minutes, or until cheese melts and top turns golden.
08 - Let cool for 10 minutes before serving. Present warm or at room temperature.
