Classic Mexican dessert layered with toasted bread, piloncillo syrup, nuts, dried fruits, and cheese.
# Ingredient List:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (approximately 500 grams)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped (or packed dark brown sugar as substitute, approximately 250 grams)
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 (queso fresco, Monterey Jack, or mozzarella, approximately 60 grams)
→ 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 Steps:
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, turning once halfway.
03 - In a saucepan, combine water, piloncillo or brown sugar, cinnamon stick, and cloves. Bring to a boil. Reduce heat and simmer uncovered for 8–10 minutes until fragrant and syrupy. Strain to remove spices.
04 - Place one-third of the toasted bread in the buttered dish. Scatter some raisins, dried fruit, nuts, and cheese. Repeat with two more layers, finishing with remaining cheese and nuts.
05 - Slowly pour warm syrup evenly over layered ingredients, ensuring all bread is saturated.
06 - Drizzle melted butter over the top and sprinkle with coconut flakes if desired.
07 - Cover with aluminum foil and bake for 25 minutes.
08 - Remove foil and continue baking for 10–15 minutes until golden and bubbling.
09 - Allow to cool for at least 15 minutes before serving warm or at room temperature.
