Mexican bread pudding layers piloncillo syrup, cinnamon, toasted bread, raisins, and melty cheese for a comforting treat.
# Components:
→ Bread
01 - 1 loaf bolillo, French bread, or baguette, sliced into 1-inch rounds (approximately 450 g, day-old preferred)
→ Syrup
02 - 1 1/2 cups piloncillo, chopped (or packed dark brown sugar, 285 g)
03 - 2 cups water (480 ml)
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup raisins (75 g)
08 - 1 cup shredded mild cheese such as queso fresco, Monterey Jack, or mozzarella (110 g)
09 - 1/2 cup chopped pecans or peanuts (60 g, optional)
→ For Greasing
10 - Butter, for greasing baking dish
# Method:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter.
02 - Arrange bread slices in a single layer on a baking sheet. Toast in oven for 10–12 minutes, flipping halfway, until dry and lightly golden.
03 - Combine piloncillo, water, cinnamon sticks, and cloves in a saucepan. Bring to a boil over medium heat. Lower heat and simmer, stirring occasionally, until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat and stir in unsalted butter. Discard cinnamon sticks and cloves.
04 - Place half the toasted bread slices in the prepared baking dish. Sprinkle evenly with half the raisins, half the cheese, and half the nuts if using. Drizzle with half the piloncillo syrup.
05 - Top with remaining bread, raisins, cheese, nuts, and syrup. Gently press with a spatula to encourage even soaking.
06 - Cover baking dish with aluminum foil and bake for 20 minutes.
07 - Remove foil and continue baking for 10 minutes, or until cheese is melted and surface is golden.
08 - Let sit for 10 minutes before portioning. Serve warm or at room temperature.
