Sweet, aromatic bread layered with piloncillo, nuts, fruits, and cheese for a comforting Mexican dessert.
# Ingredient List:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (approximately 17.6 oz)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped, or dark brown sugar as substitute (8.8 oz)
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 (2.1 oz)
→ 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
# 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 10–12 minutes until dry and golden, flipping once.
03 - Combine water, piloncillo, cinnamon stick, and cloves in a saucepan. Bring to a boil, then simmer for 8–10 minutes to form a thick, aromatic syrup. Remove from heat and strain to discard spices.
04 - Arrange one-third of the toasted bread in the baking dish. Sprinkle with an even distribution of raisins, dried fruits, nuts, and cheese. Repeat layering twice more. Finish with remaining cheese and nuts.
05 - Slowly pour warm syrup evenly over the bread layers to ensure full absorption. Drizzle melted butter and, if desired, sprinkle coconut flakes over the top.
06 - Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until surface is golden and bubbling.
07 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
