Sweet, aromatic layers of toasted bread, piloncillo syrup, nuts, dried fruit, and cheese. Classic Mexican treat.
# What You'll Need:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (approximately 1.1 pounds)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped, or dark brown sugar as substitute (approximately 8.8 ounces)
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 shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella (approximately 2 ounces)
→ 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
# How To Make It:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange the sliced bread on a baking sheet and toast in the oven for 10–12 minutes, flipping once, until dry and golden.
03 - In a saucepan, combine water, piloncillo or dark brown sugar, cinnamon stick, and cloves. Bring to a boil, then reduce to simmer for 8–10 minutes until aromatic and syrupy. Remove from heat and strain to discard spices.
04 - Place one-third of the toasted bread in the prepared baking dish. Sprinkle with some raisins, dried fruit, nuts, and shredded cheese. Repeat layering twice more, finishing with cheese and nuts on the top layer.
05 - Gradually pour the warm syrup evenly across the layers to ensure all bread is moistened.
06 - Drizzle melted butter over the top and sprinkle with coconut flakes if desired.
07 - Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and continue baking for 10–15 minutes, until surface is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
