Preparation

Melt the butter and spread each slice of bread generously on both sides.
Boil the piloncillo in the water, along with the cinnamon and cloves over low heat until the piloncillo dissolves.
In a casserole, arrange the slices of bread so that they cover the bottom, on top place a layer of cheese and a layer of scrambled fruit. repeat the operation until finished with the fruits.
bathe with honey.
put it in a preheated oven at 150º centigrade for 30 minutes or until gratin ...

Ingredients

  • 250 grams of butter
  • 12 slices of toast
  • 2 or 3 piloncillo cones
  • About 3 1/2 cups of water
  • 3 large cinnamon sticks
  • 3 cloves
  • 500 grams of grated chihuahua cheese
  • 100 grams of pine nuts
  • 100 grams of raisins
  • 100 grams of peanuts
  • 100 grams of nines