For the syrup: Heat the water with the cinnamon stick, piloncillo, and cloves. Bring to a boil, then strain and set aside.

Slice the bread rolls into thin pieces and leave them out in the sun to dry. Day-old bread works even better.

Fry the dried bread slices in oil or lard until golden. Drain and set aside.

You can add whatever dried fruits or nuts you have on hand between the bread layers. In this photo, I used quince paste or cajeta de membrillo.

Here is the shredded coconut. It's important to use what you have or can find, like raisins, dried cranberries, walnuts, or roasted peanuts—whatever you like and is easy to get.

Chop the walnuts into medium pieces (they are whole in the photo, but you should break them up).

In a baking dish or casserole, line it with aluminum foil. Add a layer of bread, then sprinkle with raisins, chopped quince paste, walnuts, coconut, prunes, almonds, and peanuts. Pour some of the syrup from step one over the top, then drizzle with a little sweetened condensed milk.

Continue layering bread and your choice of dried fruits and nuts, pouring syrup and sweetened condensed milk over each layer. Cover the dish, and either bake for about 30 minutes at 350°F (180°C), or, as I do, place a heavy griddle under your pot, cover tightly with aluminum foil, and cook on the stovetop over very low heat.

Enjoy it any time of year with a hot coffee or a big glass of milk with your family.