Ingredients
16
16 servings
- •3 cups water
- •16 ounces piloncillo (Mexican brown sugar cone), chopped
- •3 cinnamon sticks
- •2 tablespoons raw sugar
- •2 tablespoons vanilla extract
- •¼ teaspoon ground cloves
- •¼ cup butter
- •1 (18 ounce) loaf French bread, sliced
- •1 ½ cups shredded Monterey Jack cheese
- •1 ½ cups chopped walnuts
- •½ cup raisins
- •½ cup chopped dried apricots
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
- Lightly butter each slice of bread. Place slices in a large, flat baking pan.
- Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
- Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.
Nutritional Facts
Per 16 servings
- Calories: 374
- Carbohydrate: 57g
- Fat: 14g
- Fiber: 2g
- Protein: 8g
- Sugar: 36g
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