Description
A delightful twist on traditional bread pudding made with bolillo rolls, sweet piloncillo, and savory cheese.
Ingredients
Scale
- 4 Bolillo rolls, sliced into 1/2-inch slices
- 2 cups water
- 1 cup piloncillo (or dark brown sugar)
- 4 cinnamon sticks
- 6 whole cloves
- 3 cups shredded cheese (Longhorn Cheddar or Colby)
- 1 cup raisins
- 4 tablespoons butter (or spray butter)
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the bolillo rolls into 1/2-inch slices and butter both sides.
- Place the slices on a baking sheet and bake for 3 minutes on each side until lightly toasted.
- In a large saucepan, combine the water, piloncillo, cinnamon sticks, and cloves. Bring this mixture to a boil and then simmer it covered for 20 minutes.
- Once done, remove from heat and steep covered for 2 hours before straining the syrup through a sieve.
- Spray a baking dish with non-stick spray. Layer one-third of the toasted bread in the baking dish, followed by raisins, cheese, and 1 1/2 cups of syrup. Allow this to soak for 15 minutes.
- Repeat this layering process twice more, finishing with the remaining bread, raisins, cheese, and syrup.
- Let the dish set for an additional 15 minutes.
- Cover the baking dish with aluminum foil and bake for 40 minutes.
- Finally, uncover and bake for an additional 10 to 15 minutes until the cheese is golden brown and bubbly.
- Allow it to rest for a few moments before serving warm.
Notes
Serve with vanilla ice cream or whipped cream for a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg