Classic Mexican dessert of bread, piloncillo, dried fruit, nuts, and cheese. Sweet, aromatic, and heartwarming.
# 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 (9 ounces) piloncillo, chopped, or packed 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 (2 ounces) 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
# Directions:
01 - Preheat the oven to 350°F. Lightly butter a 9x13-inch baking dish.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10 to 12 minutes, turning 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 the mixture is syrupy and aromatic. Strain to discard the spices.
04 - Arrange one-third of the toasted bread in the prepared baking dish. Scatter with some raisins, dried fruit, chopped nuts, and shredded cheese. Repeat the layering process twice more, finishing with cheese and nuts on the top layer.
05 - Slowly pour the warm syrup evenly over the assembled bread layers, ensuring all pieces are thoroughly moistened.
06 - Drizzle melted butter over the top and sprinkle with coconut flakes if desired.
07 - Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the surface is golden and bubbling.
08 - Allow the bread pudding to rest for at least 15 minutes before serving warm or at room temperature.
