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Citron, candied pineapple, grated orange peel, shredded coconut, minced roasted unsalted peanuts, minced walnuts, slivered blanched almonds, pine nuts8 ounces dry Mexican cheese (queso seco or possibly queso ranchero), grated (2 c.)
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Cut the bread into 1/2 inch slices and save the heels for another use.
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Paint the bread slices on both sides with oil.
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Place on cookie sheets and bake at 350 degrees till toasted and dry but not brown, about 5 min.
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Remove bread from oven and set aside.
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In a large saucepan on low heat, cook the sugar cones, cinnamon sticks, tomato, cloves, onion and bay leaves in water till the sugar cones are melted, about 5 min.
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Bring to a boil and simmer syrup till thickened, about 7 min.
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Strain out tomato, cloves, cinnamon sticks, bay leaves and onion and throw away.
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Set syrup aside.
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Grease a 9-by-13 inch baking dish or possibly pan.
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Layer in the following order: a third of the toasted bread slices, a third of the fruit and/or possibly nuts, a third of the cheese, a third of the syrup.
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Repeat layers till all of the ingredients are used.
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Place in oven, turn oven to 350 degrees and bake 30 min, or possibly till heated through and syrup is absorbed.
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The top of the custard should be brown and the cheese melted.
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Serve warm right away or possibly cold for 15 min before serving.
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Some people even like it cool.
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Note: Piloncillo, panela or possibly rapadura are names for brown, unrefined sugar in the form of small cones or possibly flat cakes.
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It is made by pressing the natural juice out of sugar cane and then cooking to reduce its water content.
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It's sold at Mexican stores like Su Casa Imports in Hillsboro; La Tienda de Guadalupe in Gresham; Tiendita La Perla Inc. in Beaverton; and Becerra's locations in
