1½cupspacked light brown sugar(330g) or 1 (8-ounce) piloncillo cone
3cinnamon sticks
8whole cloves
½cupunsalted buttersoftened and divided (113g)
1½cupsshredded Colby jack cheese(170g)
1cupslivered almonds(120g)
½cupraisins(80g)
Instructions
Slice the bread into 16 ½-inch-thick slices. Arrange on a baking sheet and set aside to dry out while making the syrup.
In a small pot, combine the water, sugar, cinnamon sticks, and cloves. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Simmer for 5 minutes. Remove from the heat and let cool completely, about 2 hours. Strain, discarding cinnamon and cloves.
Preheat the oven to 400F.
Using 6 tablespoons of butter, butter both sides of the bread slices.
Bake for 5 minutes. Flip slices and bake for another 5 minutes or until slices start to turn golden on the edges and are dry. Remove and let cool.
Spread the remaining 2 tablespoons of butter all over the bottom and sides of a 8-inch square or 2-quart baking dish.
Shingle the bread slices, cheese, raisins, and almonds in the baking dish. Pour the syrup all over. Cover loosely with foil and let stand for 20 minutes, allowing the bread to soak up the syrup.
Bake for 25 minutes or until bubbling around the edges. Remove foil and continue baking until the top is lightly browned, about 10 more minutes. Let cool for 10 minutes before serving.
Notes
Do not overbake the bread pudding, or the bread will become dry.
If you want to use a different cheese or a combination of cheeses, use your favorite or try Queso Anejo, Oaxaca, Monterey Jack, provolone, mozzarella, or cheddar cheese.
For extra decadence, replace ½ cup of the syrup with warm heavy cream and pour it over the top of the baked capirotada just before serving.
You can top the bread pudding with sprinkles or powdered sugar before serving for a sweeter dish.