Layers of toasted bread, cinnamon syrup, raisins, and cheese create this comforting Mexican dessert.
# What You Need:
→ Bread
01 - 1 loaf (about 16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)
→ Syrup
02 - 1 1/2 cups piloncillo, chopped, or packed dark brown sugar
03 - 2 cups water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup raisins
08 - 1 cup shredded mild cheese such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter for greasing baking dish
# How To Make:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange sliced bread on a baking sheet and toast in oven for 10 to 12 minutes, flipping halfway, until dry and lightly 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 thickens slightly, about 10 minutes. Remove from heat, stir in butter, and discard cinnamon and cloves.
04 - Place half the toasted bread in the prepared baking dish. Sprinkle with half the raisins, cheese, and nuts if using. Drizzle with half the piloncillo syrup.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Gently press down with a spatula to soak bread thoroughly.
06 - Cover with foil and bake for 20 minutes.
07 - Remove foil and continue baking for 10 minutes, or until cheese is melted and the top is golden.
08 - Allow to cool for 10 minutes. Serve warm or at room temperature.
