Layered bread, piloncillo syrup, nuts, fruits, and cheese melt for a warm, sweet Mexican dessert.
# What You Need:
→ Bread
01 - 1 large loaf (about 18 ounces) bolillo or French bread, sliced, preferably slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped (or substitute with packed dark brown sugar)
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup dried apricots or prunes, chopped (optional)
→ 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 (optional)
13 - 2 tablespoons butter, melted
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with melted butter.
02 - Arrange bread slices on a baking sheet and toast for 10–12 minutes, turning once, until dry and golden.
03 - Combine water, piloncillo, cinnamon stick, and cloves in a saucepan. Bring to a boil, then simmer for 8–10 minutes until syrupy and aromatic. Remove from heat and strain to discard spices.
04 - Place one-third of the toasted bread into the baking dish. Sprinkle with some raisins, dried fruit, nuts, and cheese. Repeat layering twice more, finishing with cheese and nuts on top.
05 - Carefully pour the warm syrup evenly over the bread layers, ensuring full saturation.
06 - Drizzle melted butter over the top and add coconut flakes if desired.
07 - Cover dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
