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1
Combine the water, piloncillo, canela, and cloves in a large pot and cook over medium heat until the piloncillo has dissolved, 7 to 10 minutes.
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2
Wash the guavas and cut off the ends.
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3
Cut into 1/4-inch-thick slices and add, seeds and all, to the hot liquid.
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4
Cook at a soft simmer until the guavas are fork-tender, about 20 minutes.
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5
Remove the guavas from the syrup with a slotted spoon and let sit until cool enough to handle.
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6
Continue cooking the liquid over medium heat until thickened to the consistency of maple syrup, 20 to 30 minutes.
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7
Slice the ends off the baguette and cut the remaining bread into 1/2-inch-thick slices.
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8
Warm a large skillet over medium heat, swirl in a little bit of the oil to coat, and, working in batches, brown the bread slices on both sides.
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9
Wipe the pan between each use and use only enough oil so the bread doesnt stick (it shouldnt be oily at all).
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10
Remove the seeds from the guavas using your hands or a spoon.
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11
Press the seeds and any liquid through a colander into the syrup, and then strain the syrup.
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12
Preheat the oven to 350F.
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13
Grease a deep 2 1/2-quart baking dish with a bit of the lard, spreading it with one of the tortillas, and then layer the bottom and sides of the dish with the tortillas.
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14
Whisk the remaining lard into the syrup.
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15
Layer half of the bread slices in the dish and top with half of the guava slices, raisins, pecans, banana slices, and cheese.
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16
Pour about 1 cup of the syrup over all.
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17
Layer the remaining bread on top and scatter the remaining guava slices, raisins, pecans, banana slices, and cheese all over the top.
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18
Pour the remaining syrup over all, cover loosely with aluminum foil, and bake until the syrup has been absorbed, 50 to 60 minutes.
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19
Allow to cool for at least 30 minutes before serving.
