Layered Mexican bread pudding with piloncillo, cinnamon, raisins and melted cheese; warm, sweet, and comforting.
# What you need:
→ Bread
01 - 1 loaf (about 1 lb) bolillo, French bread, or baguette, sliced into 1-inch rounds (day-old preferred)
→ Syrup
02 - 1 1/2 cups packed piloncillo or dark brown sugar
03 - 2 cups water
04 - 2 cinnamon sticks
05 - 3 whole cloves
06 - 1 tablespoon unsalted butter
→ Fillings
07 - 1/2 cup raisins
08 - 1 cup shredded mild cheese (queso fresco, Monterey Jack, or mozzarella)
09 - 1/2 cup chopped pecans or peanuts (optional)
→ For greasing
10 - Butter, for greasing the baking dish
# How to make it:
01 - Preheat oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish and set aside.
02 - Arrange bread slices in a single layer on a baking sheet and toast in the oven 10–12 minutes, turning once, until dry and lightly golden.
03 - In a medium saucepan combine piloncillo (or packed dark brown sugar), water, cinnamon sticks, and cloves. Bring to a boil over medium heat, then reduce to a simmer and cook, stirring occasionally, about 10 minutes until the sugar dissolves and the syrup thickens slightly. Remove from heat, stir in 1 tablespoon unsalted butter, and discard the cinnamon sticks and cloves.
04 - Place half the toasted bread in the prepared dish. Sprinkle evenly with half the raisins, half the cheese, and half the chopped nuts if using. Drizzle with half the piloncillo syrup.
05 - Repeat with the remaining bread, raisins, cheese, nuts, and the rest of the syrup. Press gently with a spatula to encourage the bread to absorb the syrup.
06 - Cover the dish with aluminum foil and bake 20 minutes. Remove the foil and continue baking 10 minutes more, or until the cheese is melted and the top is golden.
07 - Let cool 10 minutes before serving. Serve warm or at room temperature.
