Cut the bolillo rolls and let them sit for a few hours to harden. Heat butter and brown the plantains. Spread butter on the bread and brown it well. Meanwhile, bring 1 cup of water to a boil with half a piloncillo, cloves, and cinnamon.

Once the water boils, add evaporated milk, sweetened condensed milk, regular milk, and vanilla. Let it boil for a few minutes. Dissolve the cornstarch in the 1/2 cup of milk and add it to the mixture. Let it cook for a few more minutes. Turn off the heat, and after 10 minutes, strain the mixture.

Preheat your oven to 390°F (200°C). Butter your baking dish and tortillas, and arrange them as a base. Place the bolillo rolls and pour some of the milk mixture over them. Add raisins, coconut, walnuts, peanuts, and plantains.

Add another layer and continue until finished. Cover with aluminum foil and place in the oven. Lower the temperature to 350°F (180°C) and bake for 20 minutes. Remove the foil and bake for another 10 minutes until golden. Serve with more milk. I had some leftover milk, so I served it with extra milk on top. It's delicious.