Capirotada (Mexican Bread Pudding)

Add all the ingredients for the syrup in a pot and bring it to a boil, ensuring the piloncillo is dissolved. Strain it and set it aside. Slice the bread and cut it into small cubes like croutons; place them in a butter-greased sheet pan and brush the melted butter on them; bake at 400 F for 10 minutes or until golden brown and crispy. Too brown may turn it bitter. Grease with butter a deep dish oven-safe and put half of the bread in a layer; then add syrup, soaking the toasted bread just enough to soak it but still leaving crispy and dry edges; slice one banana and spread the slices over, add half of the diced queso fresco, half of the raisins, half of the coconut and half of the nuts; repite this process one more time and top it with crumbled mazapan candy. Bake at 400 F for 15 minutes or until the syrup has dried up from the bottom of the dish. Serve warm or cold.