Recipe for Capirotada (Mexican Bread Pudding) 
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Yield:
6 to 8.
Ingredients:
Amount Ingredient
2 cup (500 ml) brown sugar, firmly packed
4 cup (1 L) water
1 x cinnamon stick, about 4 inches (10 cm)
1 x clove
6 cup (1.5 L) French bread, cut into 1/2-inch (1 cm)
cubes and toasted in the oven until dry
3 x 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
Instructions:
Instructions: 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.

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