Ingredients:

  • 6 cups (300g) bolillo rolls or crusty French bread, cubed
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tsp (5g) ground cinnamon
  • 1 cup (200g) piloncillo or dark brown sugar
  • 2 cups (480ml) water
  • 2 sticks (6g) Mexican cinnamon
  • 3 whole cloves
  • 1 cup (150g) raisins
  • 8 oz (225g) Oaxaca cheese or Monterey Jack, cubed
  • 1/2 cup (60g) slivered almonds or pecans

Instructions:

  1. Preheat the oven to 350°F (180°C). Spread the cubed bread on a baking sheet and lightly brush with the 4 tbsp (56g) of melted butter and 1 tsp (5g) of ground cinnamon. Toast for 5-8 minutes until golden and crisp.
  2. In a medium saucepan, combine 1 cup (200g) piloncillo or dark brown sugar, 2 cups (480ml) water, 2 sticks (6g) Mexican cinnamon, and 3 whole cloves. Bring to a boil, then reduce heat and simmer for 10-12 minutes until the liquid is a deep amber hue. Remove and discard the whole cinnamon sticks and cloves.
  3. Grease a 9x13 inch baking dish. Create layers by placing a portion of the toasted bread at the bottom, followed by a sprinkle of 1 cup (150g) raisins, 1/2 cup (60g) slivered almonds or pecans, and 8 oz (225g) cheese. Repeat these layers until all ingredients are used.
  4. Pour the warm syrup evenly over the top of the assembly, ensuring the liquid penetrates all layers. Bake for 20-25 minutes until the top is deep golden brown and the cheese is bubbly.