Toasted bread layered with piloncillo syrup, cinnamon, raisins, and cheese for a comforting Mexican treat.
# What You'll Need:
→ Bread
01 - 1 loaf (about 16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (preferably day-old)
→ Syrup
02 - 1 1/2 cups (10 ounces) piloncillo, chopped (or packed dark brown sugar)
03 - 2 cups (16 fluid ounces) water
04 - 2 whole cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup (2.6 ounces) raisins
08 - 1 cup (4 ounces) shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
09 - 1/2 cup (2 ounces) chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter, for greasing baking dish
# Cooking Steps:
01 - Preheat the oven to 350°F. Lightly butter a 9x13-inch baking dish to prevent sticking.
02 - Arrange sliced bread on a baking sheet. Toast in the oven for 10–12 minutes, turning halfway, until dry and pale golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer, stirring occasionally, until piloncillo dissolves and syrup slightly thickens—about 10 minutes. Remove from heat, stir in 1 tablespoon butter, and discard cinnamon sticks and cloves.
04 - Place half of the toasted bread into the prepared baking dish. Sprinkle with half the raisins, cheese, and nuts if using. Drizzle with half the syrup.
05 - Repeat layering with the remaining bread, raisins, cheese, nuts, and syrup. Press gently with a spatula to ensure bread absorbs the syrup.
06 - Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until the cheese has melted and the surface is golden.
07 - Let stand for 10 minutes before serving. Present warm or at room temperature for optimal texture and flavor.
