Sweet layers of cinnamon, piloncillo, raisins, and melty cheese create a comforting Mexican bread pudding.
# Components:
→ Bread
01 - 1 loaf (about 16 ounces) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)
→ Syrup
02 - 1 1/2 cups (10 ounces) piloncillo, chopped, or packed dark brown sugar
03 - 2 cups (16 fluid ounces) water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup (2.6 ounces) raisins
08 - 1 cup (3.9 ounces) shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup (2.1 ounces) chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter, for greasing the baking dish
# Directions:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish to ensure bread does not stick.
02 - Arrange bread slices in a single layer on a baking sheet. Toast in the oven for 10–12 minutes, flipping halfway, until dry and lightly golden.
03 - In a saucepan, combine piloncillo, water, cinnamon sticks, and cloves. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until piloncillo or sugar is fully dissolved and syrup thickens slightly, about 10 minutes. Remove from heat, stir in unsalted butter, and discard cinnamon sticks and cloves.
04 - Arrange half the toasted bread slices evenly in the prepared baking dish. Sprinkle with half the raisins, cheese, and nuts (if using). Drizzle half the syrup evenly over the layer.
05 - Repeat layering with the remaining bread, raisins, cheese, nuts, and syrup. Gently press with a spatula to help the bread absorb the syrup.
06 - Cover baking dish with aluminum foil and bake for 20 minutes.
07 - Remove foil and bake an additional 10 minutes, until cheese is melted and top is golden.
08 - Let dessert cool for 10 minutes before serving. Serve warm or at room temperature as desired.
