Preheat your oven to 200 degrees

Cut your Bolillo rolls into ½ inch chunks.

Place the cut Bolillo chunks on a parchment or silicone mat lined baking sheet. Place in the oven for 30 minutes.

In a medium sized saucepan add water, brown sugar, cinnamon sticks, and cloves. Whisk to combine.

Bring to a boil and then reduce to medium heat and cook for 25 minutes.

In a large bowl add your bread chunks, raisins, and cheese, toss to combine. Strain the cinnamon sauce to remove the cinnamon sticks and cloves.

Allow the cinnamon sauce to reach room temperature. Pour the cinnamon mixture into the bread raisin mixture. Using your hands, toss to combine.

Sit to the side for 10 minutes.

Add the sliced bananas to the bread mixture and toss to combine.

Pour the bread mixture into a baking dish that is coated in non-stick baking spray.

Spread bread mixture evenly in the baking dish.

In a medium sized bowl add the eggs and creamer, whisk to combine. Pour the egg mixture evenly over the bread mixture.

Preheat the the oven to 350 degrees Cover the dish with a non-stick baking foil. Bake the bread pudding for 40 minutes.

Remove from the oven and allow it to sit for 10 minutes. Garnish and serve.