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Ingredients
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3 cups water
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16 ounces piloncillo (Mexican brown sugar cone), chopped
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3 cinnamon sticks
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2 tablespoons raw sugar
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2 tablespoons vanilla extract
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¼ teaspoon ground cloves
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¼ cup butter
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1 (18 ounce) loaf French bread, sliced
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1 ½ cups shredded Monterey Jack cheese
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1 ½ cups chopped walnuts
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½ cup raisins
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½ cup chopped dried apricots
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Lightly butter each slice of bread. Place slices in a large, flat baking pan.
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Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
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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.
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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.
Cook's Note:
Walnuts may be substituted for pecans or peanuts.
Nutrition Facts (per serving)
374 | Calories |
14g | Fat |
57g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 374 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 5g | 24% |
Cholesterol 17mg | 6% |
Sodium 288mg | 13% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 2g | 8% |
Total Sugars 36g | |
Protein 8g | 17% |
Vitamin C 0mg | 0% |
Calcium 117mg | 9% |
Iron 2mg | 10% |
Potassium 196mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.