Sweet bread, syrup, nuts, and dried fruits layered for a classic Mexican comfort dessert. Aromatic and satisfying treat.
# What You 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 packed dark brown sugar as substitute)
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
# Directions:
01 - Preheat oven to 350°F. Lightly coat a 9x13-inch baking dish with melted butter.
02 - Arrange bread slices in a single layer on a baking sheet and toast in the oven for 10–12 minutes, turning once, until dry and golden brown.
03 - Combine water, piloncillo, cinnamon stick, and cloves in a saucepan. Bring to a boil, reduce heat, and simmer for 8–10 minutes until syrup is aromatic and slightly thickened. Remove from heat and strain to discard the cinnamon and cloves.
04 - Place one-third of the toasted bread slices in the prepared dish. Sprinkle with portions of raisins, dried fruit, chopped nuts, and shredded cheese. Repeat for two more layers, ending with cheese and nuts.
05 - Gradually pour the warm piloncillo syrup over the layered bread mixture, ensuring all pieces are thoroughly soaked.
06 - Drizzle melted butter over the surface and sprinkle with coconut flakes, if desired.
07 - Cover the dish with aluminum foil and bake for 25 minutes.
08 - Remove the foil and continue baking for an additional 10–15 minutes until the top is golden brown and bubbling.
09 - Allow the dish to cool for at least 15 minutes before serving warm or at room temperature.
