Receta Capirotada (Mexican Bread Pudding)

• 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

Direcciones