Toasted bread layered with piloncillo syrup, fruit, nuts, and cheese. Sweet, aromatic, and perfect for sharing.
# What You'll Need:
→ Bread
01 - 1 large loaf bolillo or French bread, sliced and slightly stale (approximately 1.1 lbs)
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups piloncillo, chopped (or dark brown sugar as substitute, about 8.8 oz)
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 shredded mild cheese (queso fresco, Monterey Jack, or mozzarella, about 2 oz)
→ 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 oven to 350°F. Evenly coat a 9x13-inch baking dish with melted butter.
02 - Arrange sliced bread on a baking sheet and toast for 10–12 minutes, turning once, until dry and golden brown.
03 - Combine water, piloncillo, cinnamon stick, and cloves in a saucepan. Bring mixture to a boil, then simmer for 8–10 minutes until syrup is fragrant and thickened. Strain to remove spices.
04 - Place one-third of the toasted bread in the baking dish. Sprinkle with portions of raisins, dried fruit, chopped nuts, and shredded cheese. Repeat layering twice, reserving cheese and nuts for the final top layer.
05 - Slowly pour warm piloncillo syrup over assembled layers, ensuring each slice of bread is saturated.
06 - Drizzle melted butter atop layers and sprinkle with coconut flakes if desired.
07 - Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for 10–15 minutes more, until surface is golden and bubbling.
08 - Allow the pudding to rest for at least 15 minutes before serving warm or at room temperature.
