Ingredients
Equipment
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Toast the cubed bolillo bread on a baking sheet for about 5 minutes until just golden.
- Combine in a large pot the nonfat milk, piloncillo, cinnamon sticks, and whole cloves. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Layer half of the toasted bread cubes in the greased baking dish. Top with sliced bananas, half the raisins, half the almonds, and half the shredded cheese.
- Repeat the layering process with the remaining ingredients.
- Pour the warm milk mixture evenly over the layered ingredients, ensuring all the bread is soaked. Let it soak for about 15 minutes.
- Cover the dish with foil and bake for 15 minutes; then remove the foil and bake uncovered for an additional 15 minutes.
- Cool for about 5 minutes before serving warm, or refrigerate if you prefer.
Nutrition
Notes
Optional: Drizzle with maple syrup or serve with a scoop of vanilla ice cream for an extra indulgent treat!