Toasted bread with piloncillo syrup, cinnamon, raisins, and cheese for a classic comforting Mexican dessert.
# Needed Ingredients:
→ Bread
01 - 1 loaf (about 16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (preferably day-old)
→ Syrup
02 - 1 1/2 cups (10 ounces) piloncillo, chopped or packed dark brown sugar
03 - 2 cups (16 fluid ounces) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup (2.5 ounces) raisins
08 - 1 cup (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
# Preparation Steps:
01 - Set oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange sliced bread on a baking sheet and toast for 10–12 minutes, turning halfway, until dry and lightly golden.
03 - In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat. Reduce to a simmer, stirring occasionally, until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat and blend in 1 tablespoon butter. Remove cinnamon sticks and cloves.
04 - Place half the toasted bread in the prepared baking dish. Distribute half the raisins, cheese, and nuts (if using) over the bread. Drizzle with half of the syrup.
05 - Repeat with the remaining bread, raisins, cheese, nuts, and syrup. Press gently with a spatula to help soak the bread.
06 - Cover dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese has melted and the top is golden.
07 - Let rest for 10 minutes before serving. Serve warm or at room temperature.
