Toasted bread layered with piloncillo syrup, nuts, dried fruit, and cheese for a classic comforting Mexican dessert.
# What You Need:
→ Bread
01 - 1 large loaf (about 18 ounces) bolillo or French bread, sliced and slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped, or 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, such as 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 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 10–12 minutes until dry and golden, flipping once.
03 - Combine water, piloncillo (or brown sugar), 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 - Layer one-third of the toasted bread in the prepared baking dish. Sprinkle with raisins, dried fruit, nuts, and cheese. Repeat layers twice more, finishing with cheese and nuts on top.
05 - Slowly pour warm syrup evenly over the layers, ensuring all bread is moistened.
06 - Drizzle melted butter over the top and sprinkle with coconut flakes if desired.
07 - Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbling.
08 - Let rest for at least 15 minutes before serving warm or at room temperature.
