Dessert: Mexico – Campeche, Yucatan Peninsula Mexico – Caballeros Pobres

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 hrs

Total 6 hrs 10 min

Ingredients

- 6 bolillo rolls (stale), torn into 1-inch pieces, approx. 1.5 lb (680 g)
- 3 cups (720 ml) whole milk
- 12 fl oz (354 ml) evaporated milk
- 3 large eggs, approx. 150 g
- 3/4 cup (150 g) granulated sugar
- 1 tsp (5 g) ground cinnamon
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (28 g) unsalted butter, melted, plus extra for greasing
- 1/2 cup (75 g) raisins (optional)
- 1 tbsp (15 ml) dark rum or orange juice (optional, for soaking raisins)
- Pinch of salt
Syrup:
- 1 cup (200 g) piloncillo, chopped or grated (or packed dark brown sugar)
- 1 cup (240 ml) water
- 1 cinnamon stick
- 1 strip orange peel (optional)
To finish:
- Additional warm syrup for serving as desired

Instructions

Short Description:
A Campeche-style bread pudding made with stale bolillo rolls soaked in a spiced milk custard and finished by soaking in a warm piloncillo-cinnamon syrup, yielding a moist, sweet dessert often studded with raisins.

Regional Notes:
This Campeche variation uses stale bolillo (Mexican rolls) and a piloncillo (unrefined cane sugar) syrup poured over the baked pudding so the bread soaks the syrup after baking — a texture and flavor treatment common in coastal Yucatecan cooking. Raisins and orange peel are optional regional touches; the final soak in piloncillo syrup distinguishes it from generic bread puddings.

1. Preheat the oven to 350°F (175°C). Butter a 9 x 9-inch (23 x 23 cm) baking dish or similar-size casserole.
2. If using raisins, place them in a small bowl with the rum or orange juice and let sit 10–15 minutes while you prepare the rest.
3. Spread the torn bolillo pieces in the prepared dish in an even layer.
4. In a large bowl, whisk the eggs with the granulated sugar until smooth. Whisk in the whole milk, evaporated milk, ground cinnamon, vanilla, melted butter, and a pinch of salt.
5. Pour the milk-egg mixture evenly over the bread, pressing down gently with a spatula so the pieces absorb the custard. Scatter the soaked raisins (with any remaining soaking liquid) over the top and press lightly.
6. Let the assembled pudding sit 10–15 minutes to allow more liquid absorption. Dot the top with a few small bits of butter if desired.
7. Bake uncovered for 35–45 minutes, until the custard is set around the edges and the center barely jiggles. A knife inserted near the center should come out mostly clean.
8. While the pudding bakes, make the piloncillo syrup: combine piloncillo, water, cinnamon stick, and orange peel in a small saucepan. Bring to a gentle boil, then reduce heat and simmer 8–12 minutes until slightly thickened and syrupy. Taste and adjust sweetness if needed. Remove from heat and strain out the cinnamon stick and peel.
9. When the pudding is hot from the oven, spoon or pour the warm piloncillo syrup evenly over the top, using enough to moisten but not drown the pudding (start with about 1/2 cup / 120 ml and add more to taste and absorption). The pudding will absorb the syrup as it cools.
10. Let the pudding cool to room temperature, then cover and refrigerate for at least 4 hours or overnight so the syrup fully soaks into the bread and flavors meld.
11. Serve chilled or at room temperature, with extra warm syrup on the side if desired.