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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven. | 2. Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices. | 3. Taste- you may want to add additional brown sugar or spices depending on your personal tastes. | 4. Remove from heat and take out onions and cinnamon sticks. | 5. Toast the french bread (you can do this ahead of time or while the syrup is cooking). | 6. Spread margarine liberally on both sides of toast. | 7. Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts. | 8. Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened. | 9. Bake in a 350 degree oven for 30 to 40 minutes. | 10. Serve hot or cold. | 11. Store in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
piloncillo cone	6			-	-	-	-
water	12	cups		0.0	0.0	0.0	0.0
cinnamon	8			-	-	-	-
green onion	2	bunches	cut	-	-	-	-
french bread	3	loaves	sliced	-	-	-	-
margarine	2	containers	soft	-	-	-	-
raisin	1	box		-	-	-	-
pecan	2	cups	chopped	572.6933	107.32799999999999	11.7867	12.064
cheddar cheese	4	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.