Capirotada - cooking recipe

Ingredients

SYRUP
6 small piloncillo cones
12 cups water
8 short cinnamon sticks
2 bunches green onions or 1 large white onion, cut in quarters
OTHER INGREDIENTS
3 loaves French bread, sliced thin
2 (16 ounce) containers soft margarine
1 (16 ounce) box raisins
2 cups chopped pecans
4 cups cheddar cheese, shredded

Preparation

Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
Remove from heat and take out onions and cinnamon sticks.
Toast the french bread (you can do this ahead of time or while the syrup is cooking).
Spread margarine liberally on both sides of toast.
Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
Bake in a 350 degree oven for 30 to 40 minutes.
Serve hot or cold.
Store in the refrigerator.