Bread layered with piloncillo syrup, nuts, dried fruit, and cheese. Sweet, fragrant, and comforting.
# What You'll Need:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (approximately 18 ounces)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped, or dark brown sugar (approximately 8.8 ounces)
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup dried apricots or prunes, chopped
→ Dairy & Cheese
08 - 1/2 cup shredded mild cheese such as queso fresco, Monterey Jack, or mozzarella (approximately 2.1 ounces)
→ Nuts & Seeds
09 - 1/3 cup chopped pecans
10 - 1/4 cup chopped unsalted peanuts
11 - 1/4 cup slivered almonds
→ Toppings
12 - 1/4 cup sweetened coconut flakes
13 - 2 tablespoons melted butter
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Lightly coat a 9x13-inch baking dish with melted butter.
02 - Arrange bread slices on a baking sheet and bake for 10–12 minutes, turning once, until dry and golden.
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 syrupy. Remove from heat and strain to discard spices.
04 - Place one-third of toasted bread slices in the prepared dish. Sprinkle with a portion of raisins, dried fruit, nuts, and cheese. Repeat layering twice more, ending with cheese and nuts.
05 - Pour warm syrup slowly and evenly over all the bread layers, ensuring each piece is thoroughly moistened.
06 - Drizzle melted butter across the top, sprinkle coconut flakes if desired, cover dish with aluminum foil, and bake for 25 minutes.
07 - Remove foil and continue baking for 10–15 minutes until the surface is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
