Traditionally, this old-fashioned bread pudding, served during Holy Week, is filled with cheese, apples, peanuts and raisins. Although the traditionalists scold me for doing so, I like to substitute dates and pecans.
2 cups Brown Sugar or Large Piloncillo
1 cup of Water
1 3" Cinnamon Stick
2 tsp. Vanilla Extract
1 Loaf of French Bread or 4–5 Bolillos
1 ½ cups Nuts (pick and choose; pine nuts, slivered almonds and chopped walnuts, peanuts, pecans)
1 cup raisins (or whatever dry fruit you like)
½ lb. Jack Cheese cubed or Queso Fresco crumbled
1 Tart Apple
Ice Cream or Whipped Cream
Boil brown sugar, water, cinnamon and vanilla until slightly thickened in sauce pan. Discard cinnamon stick. Cut bread into ½ inch slices toast slighted in oven with butter in 9" X 13" pan. Alternate layers of bread, cheese, nuts and apple with brown sugar mixture. Cover and bake in a 350 degree oven for about 15 minutes or until thorughly heated. Serve warm into individual bowls with ice cream or whipped cream.