Sweet bread layers, syrup, nuts, and fruit join for a traditional Mexican dessert, perfect for special occasions.
# What You Need:
→ Bread
01 - 1 large loaf bolillo or French bread (about 18 oz), sliced and slightly stale
→ 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 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 chopped pecans
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 unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices in a single layer on a baking sheet and toast in the oven for 10 to 12 minutes until dry and golden, turning once halfway through.
03 - Combine water, piloncillo, cinnamon stick, and cloves in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until thickened and fragrant. Strain to remove spices.
04 - Arrange one-third of the toasted bread in the prepared baking dish. Sprinkle with a portion of the raisins, dried fruit, pecans, peanuts, almonds, and cheese. Repeat layering twice more, finishing with cheese and nuts on the topmost layer.
05 - Slowly pour the warm syrup evenly over the assembled bread layers, ensuring the bread is thoroughly moistened. Drizzle melted butter on top and sprinkle with coconut flakes if using.
06 - Cover the dish with aluminum foil and bake for 25 minutes.
07 - Remove the foil and bake for 10 to 15 minutes longer, until the surface is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
