Sweet toasted bread with piloncillo, dried fruits, nuts, and cheese. A comforting Mexican treat enjoyed especially during Lent.
# What You Need:
→ Bread
01 - 1 large loaf (approximately 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 as substitute)
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup chopped dried apricots or prunes (optional)
→ Dairy & Cheese
08 - 1/2 cup shredded mild cheese (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
# How-To:
01 - Preheat 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 once, until fully dry and golden.
03 - In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, then simmer for 8–10 minutes until syrupy and aromatic. Strain to remove cinnamon and cloves.
04 - Arrange one-third of the toasted bread in the prepared dish. Sprinkle with a portion of raisins, dried fruit, nuts, and cheese. Repeat this process twice more, finishing with cheese and nuts.
05 - Slowly pour warm piloncillo syrup over the layered ingredients to saturate all bread. Drizzle melted butter and sprinkle coconut flakes on top.
06 - Cover with foil and bake for 25 minutes.
07 - Remove the foil and bake an additional 10–15 minutes, until golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
