# What You'll Need:
→ Bread
01 - 1 loaf (16 oz) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)
→ Syrup
02 - 1 1/2 cups (10 oz) piloncillo, chopped, or packed dark brown sugar
03 - 2 cups (16 fl oz) water
04 - 2 whole cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup (2.6 oz) raisins
08 - 1 cup (3.9 oz) shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
09 - 1/2 cup (2.1 oz) chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter, for greasing baking dish
# How To Make It:
01 - Preheat the 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, turning once, until dry and lightly golden.
03 - In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat, then reduce and simmer, stirring, until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat, stir in butter, and discard cinnamon sticks and cloves.
04 - Arrange half the toasted bread in the prepared baking dish. Sprinkle with half the raisins, half the cheese, and half the nuts if using. Drizzle with half the piloncillo syrup.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Press gently with a spatula to soak the bread.
06 - Cover with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake an additional 10 minutes, or until cheese has melted and top is golden.
08 - Allow to cool for 10 minutes before serving. Serve warm or at room temperature.
