This delicious dessert is a traditional Mexican favorite, perfect for sharing with family and friends. Its warm, comforting flavors combine sweet and savory in every bite, making it a truly memorable treat.
Prep Time15 min
Cook Time1 hr
Total Time1 hr 15 min
Difficulty
Hard
Cooking Hints
Use day-old bread for the best texture; it soaks up the syrup without becoming too mushy.
Toast the bread lightly before assembling to add extra crunch.
Simmer the syrup slowly to develop rich flavors and avoid burning the sugar.
Ingredients
0/12
Why This Dish Is A Crowd Favorite
This dessert is a wonderful mix of textures and flavors. It combines sweet, spicy, and tangy notes with crunchy bread and gooey syrup. It’s a comforting dish that brings warmth and tradition to any table.
Step 1
Heat your oven to 350°F (175°C). In a pot, combine water, piloncillo, cinnamon sticks, sugar, vanilla, and cloves, then bring it all to a boil. Let it simmer gently for about 10 minutes until it thickens into a syrup. Don’t forget to fish out the cinnamon sticks once it’s done.
Step 2
While the syrup is cooking, lightly butter each slice of bread and lay them out on a large baking sheet. Pop them in the oven and toast for 10 to 15 minutes until they’re nicely golden and the butter has dried.
Step 3
Grab a greased 9x13-inch pan and start layering: first half of the toasted bread, then sprinkle half of the Monterey Jack cheese, walnuts, raisins, and apricots over it. Pour half of the syrup evenly on top to soak everything well. Repeat the layers with the rest of the bread, cheese, nuts, fruit, and syrup. Cover the whole thing with foil.
Step 4
Bake it covered for 20 minutes, then take off the foil and bake for another 15 minutes so it gets lightly browned and heated all the way through. Serve it warm and enjoy!
387
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Options
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs well with a hot cup of coffee or spiced Mexican hot chocolate for a complete treat.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to bring back the soft, syrupy texture before serving.
Frequently Asked Questions
Can I use regular brown sugar instead of piloncillo?
Yes, you can substitute with dark brown sugar, but the flavor may be slightly less rich and caramel-like.
What type of bread works best for this recipe?
French bread with a firm crust is ideal because it holds up well when soaked and toasted.
Can I prepare this dessert ahead of time?
Yes, you can assemble it a few hours before baking and keep it covered in the fridge until ready to bake.
Is it necessary to remove the cinnamon sticks after making the syrup?
Yes, removing the cinnamon sticks prevents them from becoming too strong or unpleasantly woody.
Can I substitute the Monterey Jack cheese with another cheese?
You can use a mild melting cheese like mozzarella, but Monterey Jack gives the best traditional flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
Can I make this recipe vegan?
To make it vegan, substitute butter with a plant-based alternative and use vegan cheese instead of Monterey Jack.
What if I don’t have dried apricots?
You can replace dried apricots with other dried fruits like figs, dates, or cranberries.
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