Sweet toasted bread layered with piloncillo syrup, nuts, fruits, and cheese for a classic Mexican delight.
# What You'll Need:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped or dark brown sugar as substitute
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup dried apricots or prunes, chopped
→ Dairy & Cheese
08 - 1/2 cup shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
→ 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
13 - 2 tablespoons butter, melted
# Step-by-Step:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange sliced bread on a baking sheet and toast in the oven for 10 to 12 minutes until dry and golden, flipping halfway.
03 - In a saucepan, combine water, piloncillo or brown sugar, cinnamon stick, and cloves. Bring to a boil, reduce heat to simmer for 8 to 10 minutes until syrupy and aromatic. Remove from heat and strain to discard cinnamon and cloves.
04 - Arrange one-third of the toasted bread in the baking dish. Sprinkle with part of the raisins, dried fruit, chopped nuts, and shredded cheese. Repeat for two more layers, using remaining fillings and topping with cheese and nuts.
05 - Slowly pour warm syrup evenly over the layered bread, ensuring all pieces are moistened. Drizzle melted butter over the top and sprinkle coconut flakes if desired.
06 - Cover with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes until golden and bubbling.
07 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
