Capirotada (Mexican Bread Pudding)
2 cups (500 ml) brown sugar, firmly packed
4 cups (1 L) water
1 cinnamon stick, about 4 inches (10 cm)
1 clove
6 cups (1.5 L) French bread, cut into 1/2-inch (1 cm)
cubes and toasted in the oven until dry
3 apples, peeled, cored, and sliced
1 cup (250 ml) raisins
1 cup (250 ml) chopped blanched almonds
1/2 lb (225 g) Monterey jack, Muenster, or 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 minutes. Meanwhile, place a layer of the bread cubes in
the bottom of a greased oven-proof baking dish. Add a layer of
apples, raisins, almonds, and cheese. Repeat until all the
ingredients are used. Remove the cinnamon and clove from the syrup
and pour over the bread mixture. Bake in a preheated 350F (180C) oven
for 30 minutes. Serves 6 to 8.
