Capirotada(Mexican Easter Bread Pudding) - cooking recipe

Ingredients

2 c. firmly packed brown sugar
1 qt. hot water
16 oz. sliced white bread, dried or lightly toasted
1 lb. Colby or Monterey Jack cheese, cut in long thin slices
2 apples, peeled, cored and sliced thin
1/2 c. raisins
2 cinnamon sticks
1/2 c. chopped pecans (optional)

Preparation

Grease a 9 x 13-inch pan.
In saucepan, combine brown sugar and water.
Heat and stir until sugar dissolves.
Add cinnamon sticks.
Boil until syrup is thickened and syrupy to about 220\u00b0 on candy thermometer.
Remove cinnamon sticks; keep syrup hot.
Line bottom of baking dish with half of bread.
Add half of apple, then half of cheese.
Sprinkle with all of the raisins and half of pecans.
Pour half of syrup over top.
Repeat bread, apple and cheese layers; sprinkle with remaining pecans and pour remaining syrup over.
Bake in 325\u00b0 oven until all liquid is absorbed and cheese is melted (about 40 to 45 minutes).
Serve warm or cold, preferably with cream.
Serves 9 to 12.