Sweet Mexican bread pudding with piloncillo syrup, fruits, nuts, and cheese. Aromatic, comforting, and rich.
# What You'll Need:
→ Bread
01 - 1 large loaf (about 18 ounces) bolillo or French bread, sliced and slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped, or substitute dark brown sugar
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup dried apricots or prunes, chopped (optional)
→ Dairy & Cheese
08 - 1/2 cup shredded mild cheese such as queso fresco, Monterey Jack, or mozzarella
→ Nuts & Seeds
09 - 1/3 cup pecans, chopped
10 - 1/4 cup unsalted peanuts, chopped
11 - 1/4 cup slivered almonds
→ Toppings
12 - 1/4 cup sweetened coconut flakes (optional)
13 - 2 tablespoons butter, melted
# How To Make It:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange sliced bread on a baking sheet and toast in the oven for 10 to 12 minutes, turning once, until dry and golden brown.
03 - In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil and simmer for 8 to 10 minutes until aromatic and syrupy. Remove from heat and strain to discard spices.
04 - Place one-third of the toasted bread in the prepared baking dish, covering the bottom evenly. Sprinkle with a portion of the raisins, dried fruit, chopped pecans, peanuts, almonds, and shredded cheese. Repeat this layering twice, finishing with cheese and nuts on top.
05 - Slowly pour the warm syrup evenly over the assembled layers, ensuring all bread is thoroughly moistened.
06 - Drizzle melted butter over the top layer and sprinkle with coconut flakes if desired.
07 - Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 to 15 minutes until the surface is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
