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8 Serves
104 Mins
In a saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil, then simmer until the sugar dissolves and the syrup is fragrant.
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AmericanVitamin E
2 mg / 15 mgVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
902 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
126 mg / 420 mgPhosphorus
592 mg / 1,250 mgPotassium
644 mg / 4,700 mgSodium
928 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
11 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
8 g / 28 gSugar
11 g / 50 gSaturated Fat
18 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Slice the bread into thick pieces and toast them in the oven until golden brown and crisp.
In a casserole dish, layer the toasted bread, raisins, peanuts, and shredded cheese. Repeat the layers until the dish is full.
Pour the prepared syrup evenly over the layered bread mixture, ensuring all pieces are moistened.
Cover the dish with aluminum foil and bake in the oven until the cheese is melted and the bread has absorbed the syrup.
15
g77
g11
g
Canadian