Sweet layers of bread, piloncillo, cinnamon, and raisins make for a warm, comforting Mexican classic.
# What You'll Need:
→ Bread
01 - 1 loaf (approximately 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 (2.5 ounces) raisins
08 - 1 cup (4 ounces) shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup (2 ounces) chopped pecans or peanuts, optional
→ For Greasing
10 - Butter for greasing baking dish
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter.
02 - Arrange bread slices in a single layer on a baking sheet. Toast in the oven for 10 to 12 minutes, flipping the slices halfway through, until dry and lightly golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil over medium heat. Lower heat and simmer, stirring occasionally, until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat, stir in 1 tablespoon butter, then discard cinnamon sticks and cloves.
04 - Arrange half of the toasted bread slices in the prepared baking dish. Evenly sprinkle with half the raisins, half the cheese, and half the nuts if using. Drizzle with half of the piloncillo syrup.
05 - Repeat with remaining bread, raisins, cheese, nuts, and syrup. Gently press the layers with a spatula to ensure bread soaks up the syrup.
06 - Cover dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and surface is golden.
07 - Allow to cool for 10 minutes before serving. Enjoy warm or at room temperature.
