Capirotada (Mexican Bread Pudding)

• 1 1/4 cups packed dark brown sugar
• 1 1/4 cups water
• 2 (3-inch) cinnamon sticks
• 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
• 1/4 cup golden raisins
• 1/4 cup slivered almonds, toasted
• 2 tablespoons butter, cut into small pieces
• Cooking spray
• 3/4 cup (3 ounces) shredded Monterey Jack cheese

1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
2. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
3. Preheat oven to 350u0b0.
4. Bake at 350u0b0 for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.

brown sugar, water, cinnamon sticks, bread, golden raisins, slivered almonds, butter, cooking spray, shredded monterey jack cheese

Taken from www.myrecipes.com/recipe/capirotada-mexican-bread-pudding (may not work)