Slice the bolillo rolls and spread butter on them. Toast until golden brown.

Spread butter on the baking dish and on the top side of the 2 tortillas.

In a saucepan, combine the water, cinnamon stick, cloves, and piloncillo. Once the piloncillo has dissolved, add the evaporated milk and sweetened condensed milk. Stir until just before it starts to boil, then remove from heat.

Dip the toasted bread slices in the milk mixture and make the first layer in the baking dish. Add pecans, raisins, dried cranberries, banana, peanuts, and any other desired toppings.

Pour a little of the milk mixture over the layer.

Add another layer of bread and repeat the process until all ingredients are used.

Pour any remaining milk mixture over the top without pressing down the bread. Bake at 350°F (175°C) for 30 minutes.