How to make it

  • Preheat oven to 350*. Line a 13x9" baking dish with foil and use butter to coat the whole inside.
  • In a medium heavy-bottomed saucepan, combine water, piloncillos and cinnamon sticks. Bring to a boil, then simmer for 5 minutes. Set aside.
  • Bake bread slices on a baking sheet until crisp, about 10 minutes on each side.
  • Soak raisins in enough hot water to cover for 5 minutes; drain.
  • In the prepared baking pan, layer 1/2 (of each) the bread slices, raisins, banana slices, apple slices, peanuts and almonds.
  • Remove the cinnamon from the pilocillo syrup. Pour 1/3 of the syrup over the ingredients in the dish. Repeat with a second layer with the remaining ingredients. Pour remaining syrup over all, soaking the bread evenly.
  • Cover with foil and bake 30-40 minutes until puffy and syrup is absorbed. For a crisp top, uncover and bake an additional 10 minutes.

Reviews & Comments 3

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    " It was excellent "
    peetabear ate it and said...
    this is so different from the bread puddings that I have eaten...thank you for sharing the recipe..five forks
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    " It was excellent "
    momo_55grandma ate it and said...
    sounds delicous high5 thanks
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  • huxter 9 years ago
    Wow ,this is quite a twist on bread puddings I know .Some of the ingredients could prove hard to source here in Oz --we don't have much of a Mexican migrant base .Plenty of Chileans though . Maybe Piloncillo cones are a South American thing too --"google downunder" will get a workout to see if they are sold here .
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