Toasted bread layered with piloncillo syrup, nuts, dried fruit, and cheese for a sweet, aromatic Mexican treat.
# Ingredients:
→ Bread
01 - 1 large loaf (approximately 17.5 ounces) bolillo or French bread, sliced and slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups (8.8 ounces) piloncillo, chopped, or dark brown sugar
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup chopped dried apricots or prunes (optional)
→ Dairy & Cheese
08 - 1/2 cup (2.1 ounces) shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
→ Nuts & Seeds
09 - 1/3 cup chopped pecans
10 - 1/4 cup chopped unsalted peanuts
11 - 1/4 cup slivered almonds
→ Toppings
12 - 1/4 cup sweetened coconut flakes (optional)
13 - 2 tablespoons butter, melted
# Instructions:
01 - Preheat oven to 350°F. Lightly coat a 9x13-inch baking dish with melted butter.
02 - Arrange sliced bread on a baking sheet and toast in the oven for 10–12 minutes, flipping once, until dry and golden.
03 - Combine water, piloncillo or brown sugar, cinnamon stick, and cloves in a saucepan. Bring to a boil; simmer for 8–10 minutes until syrupy and aromatic. Remove from heat and strain to discard spices.
04 - Place one-third of toasted bread in the prepared dish. Sprinkle with raisins, dried fruit, nuts, and cheese. Repeat layering two more times, finishing with cheese and nuts on top.
05 - Slowly pour warm syrup evenly over all layers, ensuring bread is thoroughly moistened.
06 - Drizzle melted butter over the top and sprinkle with coconut flakes if desired.
07 - Cover dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until topping is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
