Layers of toasted bread, piloncillo syrup, raisins, and cheese offer comforting sweetness in this Mexican dessert.
# What You'll Need:
→ Bread
01 - 1 loaf (about 1 pound) day-old bolillo, French bread, or baguette, sliced into 1-inch rounds
→ Syrup
02 - 1 1/2 cups packed piloncillo or dark brown sugar, chopped
03 - 2 cups water
04 - 2 whole cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup raisins
08 - 1 cup shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter, for greasing baking dish
# How to Make It:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish to prevent sticking.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10 to 12 minutes, turning halfway, until dry and lightly golden.
03 - In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the sugar dissolves and syrup slightly thickens, about 10 minutes. Remove from heat, stir in 1 tablespoon butter, then discard cinnamon sticks and cloves.
04 - Arrange half of the toasted bread in the prepared dish. Sprinkle with half of the raisins, cheese, and nuts if using. Drizzle with half of the syrup.
05 - Top with remaining bread, raisins, cheese, and nuts. Drizzle with the rest of the syrup and gently press down with a spatula for thorough soaking.
06 - Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes until cheese melts and the top is golden.
07 - Allow to cool for 10 minutes before serving. Enjoy warm or at room temperature.
