Sweet layers of toasted bread, syrup, nuts, fruit, and cheese make a comforting Mexican dessert.
# Components:
→ Bread
01 - 1 large loaf (about 1.1 lb) bolillo or French bread, sliced and slightly stale
→ Syrup
02 - 2 cups water
03 - 1 1/2 cups (8.8 oz) piloncillo, chopped or 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 oz) 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
# Method:
01 - Preheat oven to 350°F. Lightly brush a 9x13-inch baking dish with melted butter.
02 - Arrange bread slices on a baking sheet and toast in the oven for 10 to 12 minutes until dry and golden, turning once for even color.
03 - Combine water, piloncillo, cinnamon stick and cloves in a saucepan. Bring to a boil, then simmer for 8 to 10 minutes until aromatic and syrupy. Remove from heat and strain to discard spices.
04 - Place a third of the toasted bread in the prepared dish. Scatter some raisins, dried fruit, nuts and cheese over the top. Repeat two more times, finishing with cheese and nuts on top.
05 - Pour the warm syrup slowly and evenly over the layers, ensuring all bread is soaked.
06 - Drizzle melted butter over the assembled pudding and sprinkle with coconut flakes if desired.
07 - Cover with foil and bake for 25 minutes. Remove foil and continue baking for 10 to 15 minutes until golden and bubbling.
08 - Allow to cool for at least 15 minutes before serving. Enjoy warm or at room temperature.
