Capirotada or Mexican bread pudding is a very popular dessert during the Lenten season and Christmas time.
Slice the bolillo, brush with coconut oil, and toast in oven until golden.
Place piloncillo, vanilla, orange zest and spices in a pot with water. Simmer until piloncillo dissolves.
Make layers with toasted bread, nuts, raisins, coconut and cheese and drizzle with piloncillo syrup.
Bake until golden brown and the cheese melts. Allow to cool before serving.