Capirotada(Mexican Bread Pudding)

• 1 qt. water
• 1 lb. brown sugar
• 3 (1-inch) sticks cinnamon
• 1 whole clove
• 6 slices toast, cubed or equivalent of leftover pound cake
• 3 bananas or apples, sliced
• 1 c. raisins
• 1 c. peanuts, chopped
• 1/2 c. blanched almonds, chopped
• 1/2 lb. Monterey Jack cheese, cubed

1. Boil water, sugar, stick cinnamon and clove together until syrupy.
2. Butter a casserole dish generously and put in a layer of bread or cake cubes.
3. Cover with a layer of banana or apple slices and sprinkle with some of the raisins, peanuts, almonds and cheese cubes.
4. Repeat the layers until all ingredients are used.
5. Remove stick of cinnamon and clove from syrup and pour syrup over pudding. Bake in a moderate oven (350u0b0) about 30 minutes.
6. Serve hot. Serves 8.

water, brown sugar, cinnamon, clove, cake, bananas, raisins, peanuts, blanched almonds, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=813466 (may not work)