"Piedras" is a Mexican pan dulce (sweet bread) that resembles a small stone—hence its name, which means "stone" in Spanish. This sweet bread is one of the ways you can use your day-old bread. Despite their humble appearance, they’re beloved for their heartiness and comforting flavor, perfect for when you're craving something simple yet satisfying.

A platter with Piedras pan dulce serve next to a tall glass of milk.

Day Old or Stale Bread? Use it to make a new bread called Stones

I always marvel at the many ways our previous generations avoided wasting food, and this is just one example. Bakers will use the unsold bread of the day to make Bread pudding, and these tasty pieces of bread are called “Piedras” (Stones) or even “Ladrillos” (Bricks). They are a mix of a cookie and bread. Although I have had this recipe for many years, it was not until recently that I decided to make it again.

This recipe allows you to add other ingredients like raisins, dried cranberries, frozen blueberries, and even chocolate chips. However, in México they are sold plain. Try it yourself next time you have some day-old bread or stale bread. You will be surprised at how easy they are to prepare. You can even freeze the dough after mixing it for later use.

How to make Piedras Pan Dulce

Please check the notes below if you are using sweetbreads or a mix of breads.

Ingredients:

Plain bread crumbs, made out after processing your bread in the food processor or blender (you can use sweet and plain bread)
All-purpose flour
Sugar
Margarine
Baking powder
Baking soda
Whole milk
Flour as needed to work the dough
Sugar to decorate the topping

JUMP TO FULL INSTRUCTIONS

Please check the notes below if you use sweetbreads or a mix of breads.

bread crumbs, flour, sugar , margarine, milk, and baking powder I=on displayed over a table.

Instructions for Piedras Pan Dulce:

Making the breadcrumbs

After a few days of buying the bread and when it starts to look sad, I usually cut it into cubes and freeze it in a plastic bag to use as bread crumbs, croutons, bread pudding, and this bread.

When it is just sweet bread like challah, croissants, or biscuits, they are frozen in a separate bag from the plain or salty bread. In this case, the one in the pictures is day-old sweetbreads. (Please check the ingredients list below)
The pieces of bread are processed until they become fine crumbs.

To make the Dough

Preheat your oven to 350 degrees, and place parchment paper over a baking sheet for easy cleaning.
In a medium bowl, mix together the dry ingredients( bread crumbs, flour, baking powder, baking soda, sugar), then add the margarine and knead.

Pan dulce bread crumbs, flour, sugar , margarine, and baking powder on a mixing bowl

Gradually mix in the milk until you form a smooth dough.
Knead the dough until it is soft. If it seems hard, add more milk; if it is too soft, add a little bit of flour. The dough should resemble cookie dough.

Dough made with Pan dulce bread crumbs, flour, sugar , margarine, and baking powder on a mixing bowl.

Using a 2 ⅓ inch ice cream scoop, place the dough on your greased baking sheet. You can also use a large spoon to form the bread.

Dough balls made with Pan dulce bread crumbs, flour, sugar , margarine, and baking powder on a baking sheet.

Arrange them one inch apart. Sprinkle with sugar and bake until the bread is golden at the edges but firm, about 20 minutes.
Let cool completely.

Let me know if you try this recipe, I would love to hear about your own version.

¡Buen provecho!
Mely,

Piedras pan dulce serve with a tall glass of milk.

Note, Tips and Substitutions

If using only sweet bread, reduce the amount of sugar to 4 Tablespoons.
The same applies to milk. Reduce the amount to 1 cup. Since sweet breads tend to be on the moist side, just add the milk little by little to form the dough.
Traditionally, piedra at Mexican bakeries is plain, but you can always add ingredients like ground cinnamon, anise, or a few teaspoons of piloncillo (unrefined cane sugar), giving it a warm, earthy sweetness.
Other suggested additions are nuts and dried fruit.

What To Serve With Piedras Pan Dulce

This Sweet bread pairs well with a tall glass of milk, a hot cup of coffee, or hot chocolate. Enjoy it as a snack or a delicious dessert after a meal. Because of its dense consistency, I suggest pairing it with a light meal like enchiladas suizas or molletes. Whether you decide to eat this bread as a snack or dessert, you and your family will love it.

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for Mexican Piedras, take a look at some of these other authentic Mexican recipes:

I hope you make this sweet bread! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

¡Buen provecho!

Mely,

Frequently Asked Questions About Mexican Piedras Pan Dulce.

Before I share my recipe, I will answer the questions I usually get about this homemade recipe.

What are Piedras in Mexican baking?

Piedras (meaning "stones" in Spanish) are traditional Mexican sweet breads named for their rough, rock-like appearance. They’re made from old bread and mixed with ingredients like flour, margarine, and milk. The pastries are slightly hard on the outside and soft on the inside.

Why are they called Piedras if they aren’t actually hard?

Piedras pan dulce resemblance small stones (rocks), though the texture is more crumbly and tender than their name might suggest. The outer layer has a somewhat firm crust, while the inside remains soft and moist.

What ingredients are usually in Piedras Pan Dulce?

The dough often includes bread crumbs made from old bread, flour, sugar, butter, eggs, and milk. Other ingredients can be Piloncillo or brown sugar to add extra richness and a hint of molasses flavor. Some versions might include nuts like pecans or walnuts or dried fruits like raisins.

How do you store Piedras Pan Dulces?

Like most pan dulce, Piedras taste better fresh out of the oven. They can be, stored in an airtight container for a few days.

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📖 Recipe

Piedras Pan Dulce

Mely Martínez

Bakers will use the unsold bread of the day to make bread pudding, and these tasty, can’t get enough of them bread called “Piedras” (Stones). They are a mix of a cookie and a bread. If you like scones or biscuits then you will enjoy this versatile recipe.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Desserts

Cuisine Mexican

Servings Piedras /stones

Calories 303 kcal

Ingredients

Please check notes bellow if you are using sweet breads or a mix of breads.

▢ 4-½ cup 500 grams plain bread crumbs, made out after processing your bread in the food processor or blender
▢ 1-¾ cup (250 grams) All purpose flour
▢ ½ cup (100 grams) sugar
▢ 100 grams margarine
▢ 1-½ tsp. baking powder
▢ 1-½ tsp. baking soda
▢ 1-½ cup whole milk add slowly
▢ Flour as needed to work the dough
▢ Sugar to decorate the topping

Instructions

Making the bread crumbs

After a few days of buying the bread and when it starts to look sad, I usually cut it into cubes and freeze it in a plastic bag to use as bread crumbs, croutons, bread pudding, and the like.
The bread crumbs are placed in the food processor and processed until they become fine crumbs.

To make the Dough

Preheat your oven to 350 degrees, and place parchment paper over a baking sheet for easy cleaning.
In a medium bowl, mix together the dry ingredients( bread crumbs, flour, baking powder, baking soda, sugar), then add the margarine and knead.
Gradually mix in the milk until you form a smooth dough.
Knead the dough until it is soft. If it seems hard, add more milk; if it is too soft, add a little bit of flour. The dough should resemble cookie dough.
Using a 2-⅓ inch ice cream scoop, place the dough on your greased baking sheet.
Arrange them one inch apart. Sprinkle with sugar and bake until the bread is golden at the edges but firm, about 20 minutes.
Let cool completely.

Notes

If using sweet bread, reduce the amount of sugar to 4 Tablespoons.
The same applies to milk. Reduce the amount to 1 cup. Since sweet breads tend to be moist, add the milk little by little.
Traditionally, piedra at Mexican bakeries is plain, but you can always add ingredients like cinnamon, anise, or a few teaspoons of piloncillo (unrefined cane sugar), giving it a warm, earthy sweetness.
Other suggested additions are nuts and dried fruit.

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Nutrition

Serving: 1gCalories: 303kcalCarbohydrates: 47gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 500mgPotassium: 176mgFiber: 2gSugar: 10gVitamin A: 347IUVitamin C: 1mgCalcium: 105mgIron: 2mg

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Comments

5 from 1 vote (1 rating without comment)

Piedras Pan Dulce

Day Old or Stale Bread? Use it to make a new bread called Stones