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Mexican bread pudding made with a cinnamon, brown sugar syrup. Topped with pecans, coconut flakes, and raisins.
Course: Dessert
Cuisine: Mexican
Keyword: bread pudding, mexican dessert, mexican recipe
Servings: 6 servings


  • 1-1½ loaves french bread
  • 2 cups water
  • 2 piloncillo cones or brown sugar, *see notes
  • 2 cinnamon sticks
  • 2 whole cloves
  • ½ cup raisins
  • ½ cup pecan pieces
  • ¼-½ cup shredded coconut per preference


  • Preheat oven to 350°
  • Slice french bread into about ¾ inch slices. Place onto a large baking sheet. Bake for 15 minutes until lightly golden and toasted.
  • While bread is toasting, place water, piloncillo (or brown sugar), cinnamon sticks, and whole cloves in a sauce pan over medium heat. Cook until piloncillo or sugar is melted and syrup has simmered, about 15 minutes. Remove cinnamon sticks and cloves.
  • Arrange a layer of toasted bread in a 13x9 baking dish. Top with ¼ cup raisins, ¼ cup pecans, and half of the coconut. Pour ¾ cup of syrup on top.
  • Repeat process one more time, leaving 1/4 cup syrup to the side for serving if preferred. This is not how it is typically served but makes for a great presentation and for a little extra delicious syrup.
  • Bake for additional 15 minutes to give time for the bread to absorb the syrup.
  • Serve with a hot cup of coffee or a cold glass of milk. This can be enjoyed warm or cold!