Capirotada (Mexican Bread Pudding)
Diseño Textil Artesanal Xochiquetzal
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 SPRA
Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm