Toasted bread, piloncillo syrup, nuts, fruit, and cheese create a warming Mexican dessert perfect for gatherings.
# What You Need:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (about 17.6 oz)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped (or dark brown sugar as substitute, about 8.8 oz)
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 such as queso fresco, Monterey Jack, or mozzarella (about 2.1 oz)
→ 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
# How to Make It:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10 to 12 minutes until dry and golden, flipping halfway through.
03 - In a saucepan, combine 2 cups water, chopped piloncillo or brown sugar, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until syrupy and fragrant. Strain to remove spices.
04 - Layer one-third of the toasted bread in the prepared dish. Sprinkle with some raisins, dried fruit, chopped nuts, and cheese. Repeat layers twice more, ending with cheese and nuts on top.
05 - Slowly pour the warm syrup evenly over the layered bread, ensuring thorough soaking. Drizzle with melted butter and sprinkle coconut flakes over the surface if desired.
06 - Cover dish 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.
