25m
PREP TIME
45m
COOK TIME
425
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 8 tablespoons (1 stick) butter, softened, divided
- 4 bolillo rolls, cut into 1/2-inch slices (about 18 slices)
- 2 cups water
- 8 ounces piloncillo, (panela), coarsely chopped
- 2 teaspoons grated orange peel
- 3 McCormick® Cinnamon Sticks
- 3 McCormick® Whole Cloves
- 1 teaspoon El Guapo® Anise Seed (Anise en Grano)
- 1/2 cup raisins, divided
- 1/2 cup unsalted dry roasted peanuts, coarsely chopped, divided
-
1 1/2
cups
crumbled
queso fresco, divided
![substitution]( "substitution")
Substitutions available
/ shredded Monterey Jack cheese, divided
INSTRUCTIONS
- 1 Preheat oven to 350°F. Coat bottom of large shallow baking pan with 1 tablespoon of the softened butter. Using only the center-cut bread slices, arrange bread in single layer on baking pan. Brush both sides of bread with 6 tablespoons of the remaining softened butter. Bake 20 minutes or until lightly toasted, turning bread over after 10 minutes. Cool slightly.
- 2 Meanwhile, mix water, piloncillo, orange peel, cinnamon sticks, cloves and anise seeds in heavy-bottomed 3-quart saucepan. Cook on medium heat 5 minutes, stirring to dissolve piloncillo. Bring to boil on medium-high heat. Boil 20 minutes or until syrup thinly coats a spoon. Strain and set aside.
- 3 Coat 13x9-inch baking dish with remaining 1 tablespoon softened butter. Arrange 9 slices of bread in single layer in bottom of baking dish. Gradually pour 1/2 of the warm syrup over bread slices, allowing some of syrup to be absorbed by the bread before adding more syrup. Sprinkle 1/2 of the raisins, peanuts and cheese over top. Repeat layering with remaining bread slices, warm syrup, raisins, peanuts and cheese. Cover with foil.
- 4 Bake 25 minutes or until bread is slightly softened and syrup is bubbling.
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