Description
A delicious bolillo bread pudding made with cheese, raisins, and a spiced syrup.
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 slices on a baking sheet and bake for 3 minutes on each side until lightly toasted.
- In a large saucepan, combine water, piloncillo, cinnamon sticks, and cloves. Bring to a boil and simmer covered for 20 minutes.
- Remove from heat and steep covered for 2 hours before straining the syrup.
- Spray a baking dish with non-stick spray. Layer a third of the toasted bread, raisins, cheese, and 1 1/2 cups syrup. Let soak for 15 minutes.
- Repeat the layering process twice more, finishing with the remaining bread, raisins, cheese, and syrup.
- Allow to set for an additional 15 minutes.
- Cover with aluminum foil and bake for 40 minutes. Uncover and bake for an additional 10 to 15 minutes until the cheese is golden brown and bubbly.
- Let it rest a few moments before serving warm.
Notes
- This dish can be served as a dessert or a sweet breakfast.
- Feel free to substitute different types of cheese or add nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg