This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup.

Ingredients

• 1 1/4 cups packed dark brown sugar
• 1 1/4 cups water
• 2 (3-inch) cinnamon sticks
• 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
• 1/4 cup golden raisins
• 1/4 cup slivered almonds, toasted
• 2 tablespoons butter, cut into small pieces
• Cooking spray
• 3/4 cup (3 ounces) shredded Monterey Jack cheese

Preparation

1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
2. Combine bread, raisins, almonds, and butter in a large bowl.
3. Drizzle with warm sugar syrup, tossing gently to coat.
4. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
5. Top with cheese.
6. Cover with foil; chill 30 minutes or up to 4 hours.
7. Preheat oven to 350°.
8. Bake at 350° for 20 minutes.
9. Uncover and bake an additional 15 minutes or until cheese is golden brown.
10. Serve warm.