Capirotada (Mexican Bread Pudding) Recipe

• 2 c. (500 ml) brown sugar, firmly packed
• 4 c. (1 L) water
• 1 x cinnamon stick, about 4 inches (10 cm)
• 1 x clove
• 6 c. (1.5 L) French bread, cut into 1/2-inch (1 cm) cubes and toasted in the oven till dry
• 3 x apples, peeled, cored, and sliced
• 1 c. (250 ml) raisins
• 1 c. (250 ml) minced blanched almonds
• 1/2 lb (225 g) Monterey jack, Muenster, or possibly other mild cheese, cut into 1/2-inch cubes

1. Combine the brown sugar, water, cinnamon stick, and clove in a saucepan and bring to a boil over high heat.
2. Reduce the heat and simmer for 10 min.
3. Meanwhile, place a layer of the bread cubes in the bottom of a greased oven-proof baking dish.
4. Add in a layer of apples, raisins, almonds, and cheese.
5. Repeat till all the ingredients are used.
6. Remove the cinnamon and clove from the syrup and pour over the bread mix.
7. Bake in a preheated 350F (180C) oven for 30 min.
8. Serves 6 to 8.

brown sugar, water, cinnamon, clove, bread, apples, raisins, blanched almonds, muenster

Taken from cookeatshare.com/recipes/capirotada-mexican-bread-pudding-99257 (may not work)