Layers of bread, piloncillo syrup, nuts, dried fruits, and cheese create a warm, aromatic classic dessert.
# What You'll Need:
→ Bread
01 - 1 large loaf (about 1 lb) of bolillo or French bread, sliced and slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups (about 9 oz) piloncillo, chopped, or dark brown sugar as substitute
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup dried apricots or prunes, chopped (optional)
→ Dairy & Cheese
08 - 1/2 cup (about 2 oz) shredded mild cheese such as queso fresco, Monterey Jack, or mozzarella
→ Nuts & Seeds
09 - 1/3 cup pecans, chopped
10 - 1/4 cup unsalted peanuts, chopped
11 - 1/4 cup slivered almonds
→ Toppings
12 - 1/4 cup sweetened coconut flakes (optional)
13 - 2 tablespoons butter, melted
# Directions:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet. Toast in the oven for 10 to 12 minutes, flipping once, until dry and golden.
03 - In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil and simmer for 8 to 10 minutes until syrupy and aromatic. Remove from heat and strain to discard spices.
04 - Place one-third of the toasted bread in the prepared dish. Sprinkle with some raisins, dried fruit, chopped nuts, and cheese. Repeat the layering process two more times, finishing with cheese and nuts on top.
05 - Slowly pour the warm piloncillo syrup evenly over the layers, ensuring all bread is thoroughly moistened.
06 - Drizzle melted butter over the top and sprinkle with coconut flakes if desired.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 to 15 minutes until golden and bubbling.
09 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
