Classic Mexican bread pudding, sweet piloncillo syrup, toasted bread, cinnamon, raisins, and melty cheese—a comforting treat.
# Components:
→ Bread
01 - 1 loaf (about 1 lb) day-old bolillo, French bread, or baguette, sliced into 1-inch rounds
→ Syrup
02 - 1 1/2 cups packed piloncillo or dark brown sugar, chopped
03 - 2 cups water
04 - 2 whole cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup raisins
08 - 1 cup shredded mild cheese, such as queso fresco, Monterey Jack, or mozzarella
09 - 1/2 cup chopped pecans or peanuts (optional)
→ For Greasing
10 - Butter, for greasing baking dish
# Method:
01 - Preheat oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet. Toast in the 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, then reduce heat and simmer. Stir occasionally until piloncillo dissolves and syrup thickens slightly, about 10 minutes. Remove from heat, stir in 1 tablespoon butter, and discard cinnamon sticks and cloves.
04 - Arrange half the toasted bread in the prepared baking dish. Sprinkle with half the raisins, cheese, and nuts, if using. Drizzle with half the syrup.
05 - Repeat layering with remaining bread, raisins, cheese, nuts, and syrup. Gently press bread using a spatula to ensure even soaking.
06 - Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and top is golden brown.
07 - Allow to cool for 10 minutes before serving. Serve warm or at room temperature.
