Capirotada Mexican Bread Pudding

2 Instructions

1. 1

   Make the syrup: combine the piloncillo, water, cinnamon, cloves and star anise in a saucepan. Bring to a boil over medium-high heat, stirring until the piloncillo dissolves.

2. 2

   Lower the heat to medium-low and simmer uncovered for 18-22 minutes, until the syrup is thick enough to coat the back of a spoon. Strain out the spices and keep warm.

3. 3

   Slice the bolillos into 1.5cm rounds. Heat butter in a comal or skillet over medium-low and toast the bread on both sides (about 2 minutes per side) until golden and crisp. Work in batches.

4. 4

   Preheat the oven to 175°C (350°F). Butter a roughly 23 x 33cm baking dish.

5. 5

   Layer the bottom of the dish with toasted bread. Pour over hot syrup until the bread is well moistened. Scatter raisins, peanuts, coconut and almonds. Crumble queso fresco generously over the top.

6. 6

   Repeat the layers — bread, syrup, dried fruit and nuts, cheese — until ingredients are used up. Finish with cheese on top and pour any remaining syrup evenly over.

7. 7

   Cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes to golden the top.

8. 8

   Rest at least 15 minutes before serving. Serve warm, with crema mexicana and extra queso fresco alongside if you like.