Sweet Mexican bread with nuts, dried fruit, piloncillo syrup and cheese, layered and oven-baked for a rich dessert.
# What You Need:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (approximately 1 pound)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped (or substitute with packed 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 (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 Steps:
01 - Preheat oven to 350°F. Brush a 9x13-inch baking dish with melted butter to lightly coat.
02 - Arrange sliced bread on a baking sheet, toast in the oven for 10–12 minutes until dry and golden, flipping once halfway.
03 - In a saucepan, combine water, piloncillo or brown sugar, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 8–10 minutes until aromatic and slightly thickened. Strain to remove spices.
04 - Place one-third of toasted bread in the prepared dish. Sprinkle a portion of raisins, dried fruit, nuts, and cheese over the bread. Repeat layering two more times, ending with cheese and nuts as the top layer.
05 - Slowly pour warm syrup evenly across layers, ensuring all bread is soaked. Drizzle melted butter and sprinkle coconut flakes on top if desired.
06 - Cover dish with aluminum foil and bake for 25 minutes.
07 - Remove foil and bake for an additional 10–15 minutes until bubbling and golden.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
