- 2 cups of water
- 2 cones of piloncillo (unrefined whole cane sugar, available at Latin grocery stores)
- 2 cinnamon sticks
- Ahuacatlán Natural, as needed for frying
- 4 each bolillo bread, sliced (Mexican style baguette)
- ½ cup raisins
- ½ cup raw unsalted peanuts
- 1 cup walnuts
- 1 cup dried fruits (peaches and apples)
- 1 cup queso añejo, cubed (firm, crumbly Mexican cheese)
In a sauce pan, boil water with the piloncillo with the cinnamon sticks to make a honey. Lower the heat and simmer for about 10 minutes. Discard the cinnamon sticks.
In a saute pan, heat Ahuacatlan Natural and fry the bread slices individually, adding oil as needed.
In a pyrex, place bread slices to cover the bottom, spinkle half of the raisins, half of the peanuts, half of the walnuts, half of the dried fruits, half of the queso añejo. Place another layer of bread, and cover with the same ingredients than the lower layer. Pour the previously made honey over the whole preparation. Cover with foil and refrigerate until ready to bake, up to 4 hours.
Bake at 350°F for 30 minutes.