Recipe type: Dessert
Cuisine: Mexican
Serves: 14-16
  • •5-6 bolillos or 2 large French bread loaves
  • •2 cinnamon sticks
  • •1 large (about 8 oz) piloncillo block
  • •3-4 whole cloves
  • •1 cup raisins
  • •1 cup peanuts
  • •1 cup grated queso fresco
  • •frying oil
  1. Cut bread sideways and let it dry for at least one day before preparing.
  2. Pre-heat oven to 350°F and roast half of the bread for 10 minutes or until it starts to turn golden brown.
  3. Fry the other half in oil until it starts to turn golden brown. This will happen very quickly so watch it closely.
  4. In a large pot over medium heat boil 4 cups of water with the piloncillo block, whole cloves and cinnamon sticks. Stir constantly until the piloncillo melts.
  5. In a glass or ceramic baking dish arrange a layer of baked and fried bread, sprinkle some raisins, peanuts and cheese and repeat with another layer of bread until you use all the ingredients.
  6. Pour the piloncillo syrup over the bread and let it sit in the fridge for at least 2 hours or until it is absorbed by the bread. Serve cold and enjoy.
Recipe by What's Cooking, Mexico? at