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 oz) bolillo or French bread, sliced and slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups chopped piloncillo or dark brown sugar
04 - 1 cinnamon stick
05 - 3 whole cloves
06 - 1/4 cup raisins
07 - 1/4 cup chopped dried apricots or prunes (optional)
→ Dairy & Cheese
08 - 1/2 cup shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
→ Nuts & Seeds
09 - 1/3 cup chopped pecans
10 - 1/4 cup chopped unsalted peanuts
11 - 1/4 cup slivered almonds
→ Toppings
12 - 1/4 cup sweetened coconut flakes (optional)
13 - 2 tablespoons melted butter
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with melted butter.
02 - Arrange bread slices on a baking sheet. Toast in the oven for 10 to 12 minutes, flipping once, until dry and golden.
03 - In a saucepan, combine water, piloncillo, cinnamon stick, and cloves. Bring to a boil, then simmer for 8 to 10 minutes until syrupy. Remove from heat and strain to discard spices.
04 - Spread one-third of the toasted bread in the prepared dish. Sprinkle with a portion of raisins, dried fruit, pecans, peanuts, almonds, and cheese. Repeat for two more layers, finishing with cheese and nuts.
05 - Gradually pour warm syrup evenly across the layers, ensuring all bread pieces are thoroughly soaked.
06 - Drizzle melted butter on top and sprinkle with coconut flakes if using. Cover dish with aluminum foil.
07 - Bake for 25 minutes covered. Remove foil and bake an additional 10 to 15 minutes until the top is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving warm or at room temperature.
