Toasted bread, piloncillo syrup, cinnamon, raisins, and cheese combine for a nostalgic Mexican sweet treat.
# What You'll Need:
→ Bread
01 - 1 loaf (16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)
→ Syrup
02 - 1 1/2 cups (10 ounces) piloncillo, chopped, or packed dark brown sugar
03 - 2 cups (16 fluid ounces) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup (2.6 ounces) raisins
08 - 1 cup (3.9 ounces) shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
09 - 1/2 cup (2.1 ounces) chopped pecans or peanuts (optional)
→ Greasing
10 - Butter for greasing baking dish
# How-To Steps:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish to coat evenly.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10–12 minutes, flipping halfway, until dry and lightly golden.
03 - In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat. Reduce to a simmer, stirring occasionally until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat, stir in butter, and discard cinnamon sticks and cloves.
04 - Layer half the toasted bread in the prepared baking dish. Top with half the raisins, cheese, and nuts if using. Pour half the piloncillo syrup evenly over the layers.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Press gently with a spatula to ensure bread is soaked thoroughly.
06 - Cover dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes, or until cheese is melted and top is golden brown.
07 - Allow dessert to cool for 10 minutes before slicing. Serve warm or at room temperature.
