6 cups of water 3 Piloncillo cones 3 Mexican cinnamon sticks 3 whole cloves 1 cup raisins 1/2 cup roasted, salted peanuts 12 thick slices of bolillo or French bread (see note below) 2 cups of shredded Monterey Jack Cheese
Preheat over to 350 degrees In a medium-sized stockpot, add the water, piloncillo, cinnamon sticks, and cloves over medium-high heat.
Allow the piloncillo to completely dissolve and the syrup thickens (about 10 to 15 minutes). Slice the bolillos about 1/3 inch thick and assemble on a baking sheet.
Place in the oven for about 15 to 20 minutes to toast. In a deep 9×9 inch baking dish, use some cooking spray on the bottom of the baking dish. In layers, add the toasted bread, sprinkle raisins, peanuts and cheese.