Layers of bread, piloncillo, cinnamon, raisins, and cheese create a classic, comforting Mexican dessert.
# The Ingredients You'll Need:
→ Bread
01 - 1 loaf (about 16 oz) bolillo, French bread, or baguette; sliced into 1-inch rounds, preferably day-old
→ Syrup
02 - 1 1/2 cups (10 oz) piloncillo, chopped; or packed dark brown sugar
03 - 2 cups (16 fl oz) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup (2.6 oz) raisins
08 - 1 cup (3.9 oz) shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup (2.1 oz) chopped pecans or peanuts (optional)
→ For Greasing
10 - Unsalted butter, for greasing baking dish
# Step-by-Step Instructions:
01 - Set oven to 350°F. Grease a 9x13-inch baking dish lightly with unsalted butter.
02 - Spread bread slices onto a baking sheet. Bake for 10–12 minutes, turning halfway, until bread is dry and lightly golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan over medium heat. Bring to a boil, then reduce to a simmer. Stir occasionally for about 10 minutes until piloncillo dissolves and syrup thickens. Remove from heat, stir in butter, and discard cinnamon sticks and cloves.
04 - Arrange half the toasted bread in the prepared dish. Sprinkle with half the raisins, cheese, and nuts (if using). Drizzle with half the syrup.
05 - Layer remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to allow bread to absorb the syrup.
06 - Cover dish with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake for an additional 10 minutes, until cheese is melted and top is golden.
08 - Allow to cool for 10 minutes before serving. Enjoy warm or at room temperature.
