Description
Traditional Mexican bread pudding with cinnamon-spiced piloncillo syrup, melted cheese, peanuts, and raisins. A beloved Lenten dessert that’s sweet, savory, and unforgettable!
Ingredients
1 pound bolillo bread or French bread, sliced 1-inch thick and dried
¼ cup butter for toasting
2 cones piloncillo (about 8 ounces) or 1 cup dark brown sugar
4 cups water
2 cinnamon sticks
4 whole cloves
1 star anise (optional)
2 cups shredded queso fresco, Monterey Jack, or Colby cheese
1 cup roasted peanuts, roughly chopped
1 cup raisins
½ cup sweetened shredded coconut (optional)
½ cup chopped pecans or walnuts (optional)
Instructions
1. Dry out your bread by leaving sliced bread out overnight, or toast slices in a 300°F oven for 10-15 minutes until lightly golden and dried. You can also toast in butter in a skillet for extra flavor!
2. Chop piloncillo cones into chunks (they’re hard, so be careful!). In a large saucepan, combine piloncillo (or brown sugar), water, cinnamon sticks, cloves, and star anise. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally until piloncillo dissolves completely. Remove whole spices (can leave cinnamon sticks for presentation).
3. Preheat oven to 350°F. Grease a 9×13-inch baking dish. Start with a layer of bread slices, then drizzle generously with syrup. Sprinkle with cheese, peanuts, raisins, and coconut. Repeat layers until everything is used up, ending with plenty of cheese on top.
4. Pour any remaining syrup over the top. Let this sit for 15-20 minutes so the bread can really soak up that gorgeous syrup. This makes a huge difference in the final texture!
5. Cover dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes until the top is golden and the cheese is melted and bubbling.
6. Let cool for 10-15 minutes before serving. Serve warm, though it’s also delicious at room temperature!
Notes
Use STALE or DRIED bread – fresh bread will turn mushy instead of having nice texture.
If using dark brown sugar instead of piloncillo, add 1 tablespoon molasses for closer flavor.
The cheese might seem weird, but it’s traditional and adds amazing savory richness!
Don’t skip the soaking step – the bread needs time to absorb the syrup.
This tastes even BETTER the next day after flavors have melded together!
Can be assembled a day ahead – cover and refrigerate, bring to room temp 30 minutes before baking.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert, Bread Pudding
- Method: Baking
- Cuisine: Mexican