Capirotada (Mexican Bread Pudding) recipe

This is normally served during Lent and Easter.

2 cups water
1 1/4 cups packed brown sugar
3/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
6 slices white bread, toasted
1/2 cup raisins or chopped figs
1/2 cup pinon nuts or chopped almonds
2 apples, peeled, cored and sliced
1/2 cup shredded Monterey jack cheese
Light cream (optional)

In a medium saucepan combine the water, brown sugar and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

Stir in the butter or margarine. Cut the toasted bread into 1-inch squares. Fold the toast squares, raisins or figs and pinon nuts or chopped almonds into the brown sugar mixture.

Place half of the mixture in the bottom of an 8-inch square baking dish. Top with apple slices, then remaining toast mixture. Cover and bake at 350 degrees F for 20 minutes.

Uncover and sprinkle with the Monterey Jack cheese. Bake, uncovered, about 20 minutes more or until apples are tender.

Serve warm with light cream, if desired.

Serves 6.