Piloncillotraditional Mexican unrefined cane sugar½ kg
Orange1
Cloves2
Bread rollssliced10
Peanuts~1 cupest.
Raisins~1 cupest.
Prunes~1 cupest.
Walnuts~1 cupest.
Cheese~2 cupsest.
Bananassliced into rounds~4est.
Steps
1
Heat water in a pot and add cinnamon stick, piloncillo, orange, and cloves. Allow the piloncillo to melt completely and come to a boil.
2
Slice the bread rolls and toast them on a griddle over low heat until lightly browned, being careful not to burn them.
3
Remove the orange, cloves, and cinnamon stick from the piloncillo mixture.
4
Slice the bananas into rounds.
5
Layer the toasted bread in a baking dish, then pour the piloncillo mixture over it. Layer in the peanuts, raisins, prunes, walnuts, cheese, and bananas. Repeat layering with remaining bread and ingredients until everything is used.
PrimedTableBETA
