Receta Capirotada (Mexican Bread Pudding)
by Global Cookbook

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	Raciónes: 6

Ingredientes

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

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