Capirotada

Preheat oven to 400° F.

Brush melted butter on both sides of bolillo slices. Arrange on a baking sheet in an even layer. Bake for 15 minutes, turning slices halfway through, until both sides are golden brown. Set aside to cool.

Combine water, cinnamon stick, piloncillo and cloves in a medium saucepan over medium heat. Bring to a boil and stir until piloncillo melts, reduce heat to low medium and simmer for 10 minutes.

Reduce oven heat to 350° F.

In 10-inch casserole dish, arrange a layer of bread slices. Top with half the coconut, half the peanuts, half the raisins and half the cheese. Add another layer of bread and top with remaining coconut, peanuts, raisins and cheese. Add pecan halves. Scoop piloncillo syrup evenly over casserole. Cover with aluminum foil and bake for 30 minutes.

Carefully remove from oven, sprinkle with nonpareils. Slice and serve.