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A traditional Mexican Lenten bread pudding layered with piloncillo syrup, toasted bread, fruit, and cheese.
Print Recipe
Course: Dessert
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups day-old bolillo or French bread, sliced
  • 8 oz piloncillo, chopped
  • 2 cups water
  • 2 sticks cinnamon
  • 4 whole cloves
  • 0.5 cup raisins
  • 0.5 cup peanuts or pecans
  • 1 cup shredded mild melting cheese

Equipment

  • saucepan
  • Baking dish
  • oven

Method
 

  1. Simmer piloncillo, water, cinnamon, and cloves until dissolved. Strain and set aside.
  2. Toast bread slices until lightly crisp.
  3. Layer bread in a greased baking dish. Drizzle with syrup and sprinkle with fruit, nuts, and cheese.
  4. Repeat layers, finishing with cheese on top.
  5. Bake at 350°F for 30–35 minutes until bubbly and lightly golden.

Nutrition

Calories: 360kcalCarbohydrates: 52gProtein: 9gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 260mgPotassium: 320mgFiber: 4gSugar: 28gVitamin A: 6IUVitamin C: 2mgCalcium: 15mgIron: 10mg

Notes

Tastes even better the next day as flavors meld.

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