Capirotada (Mexican Bread Pudding)

Directions

1Preheat oven to 350°F

2Cut rolls in 1/2 inch slices and butter both sides, layer on a baking sheet and back for 3 minutes on each side, until lightly toasted and dry. Remove and cool.

3Combine water, piloncillo, cinnamon sticks and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside.

4Spray 8 x 10 1/2" baking dish with non-stick spray, layer ingredients in the following order: 1/3 of the toasted bread, 1/3 of the raisins, 1/3 of the cheese and 1 1/2 cups syrup evenly over cheese. Let soak for another 15 minutes, and again top with the remaining bread, raisins, cheese and syrup evenly over bread. Before baking let set for another 15 minutes.

5Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes. Uncover and bake until cheese is golden brown about 10-15 minutes more. Serve warm.