Toasted bread layered with piloncillo, cinnamon, raisins, and cheese—a sweet and comforting Mexican classic.
# What You'll Need:
→ Bread
01 - 1 loaf (about 16 ounces) day-old bolillo, French bread, or baguette, sliced into 1-inch rounds
→ Syrup
02 - 1 1/2 cups (10 ounces) piloncillo, chopped, or packed dark brown sugar
03 - 2 cups (8 fluid ounces) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup (2 1/2 ounces) raisins
08 - 1 cup (3 3/4 ounces) shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup (2 ounces) chopped pecans or peanuts, optional
→ For Greasing
10 - Butter, for greasing the baking dish
# How to Cook:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with butter.
02 - Arrange bread slices on a baking sheet in a single layer. Toast in the oven for 10 to 12 minutes, turning slices halfway through, until dry and lightly golden.
03 - In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat. Lower the heat and simmer, stirring occasionally, until the piloncillo has dissolved and the syrup thickens slightly, about 10 minutes. Remove from the heat, stir in one tablespoon unsalted butter, then discard the cinnamon sticks and cloves.
04 - Place half of the toasted bread slices in the prepared baking dish. Evenly sprinkle with half the raisins, half the cheese, and half the nuts, if using. Drizzle with half of the warm syrup.
05 - Repeat with the remaining bread, raisins, cheese, nuts, and syrup, layering them in the same order. Press down gently with a spatula to help the bread absorb the syrup.
06 - Cover the baking dish with aluminum foil and bake for 20 minutes.
07 - Remove the foil and bake for another 10 minutes, or until the cheese is melted and the top is golden.
08 - Allow to cool for 10 minutes before serving. Serve warm or at room temperature.
