Ingredients

• 3 cups water
• 16 ounces piloncillo , Mexican brown sugar cone
• 3 cinnamons sticks
• 2 tablespoons raw sugar
• 2 tablespoons vanilla extract
• 0.25 teaspoons ground cloves
• 0.25 cups butter
• 1 , 18 ounce
• 1.5 cups shredded Monterey Jack cheese
• 1.5 cups chopped walnuts
• 0.5 cups raisins
• 0.5 cups chopped dried apricots

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Lightly butter each slice of bread. Place slices in a large, flat baking pan.
4. 4 Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
5. 5 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.
6. 6 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.

Nutrition per serving