Capirotada - Mexican Bread Pudding

Crusty bread, raisins, bananas, almonds, cheese, and sweetened cinnamon milk--this tasty dessert is traditionally served during Lent and Easter.

Ingredients:

• 10-12 cups crusty bread, cut in 1-inch thick pieces
• 5 cups milk
• 1-1/4 cups dark brown sugar
• 3 cinnamon sticks
• 2 whole cloves
• 3 cups of sliced bananas
• 1 cup raisins
• 1/2 cup diced almonds
• 2 cups shredded Oaxaca cheese (may substitute with white cheese such as Monterey Jack, Provolone, or Mozzarella)

Directions:

1. Preheat oven to 350°F. Grease a 9"x13" pan.
2. Place the cubed bread on a large baking sheet. Toast for 5 minutes and remove from oven and set aside.
3. In a large pot, add milk, dark brown sugar, cinnamon sticks, and cloves. Whisk over medium-high heat until mixture comes to a gentle boil.
4. Reduce the heat to low and continue to simmer, whisking occasionally, for 10 minutes, uncovered. Remove from heat and discard cinnamon sticks and cloves.
5. Spread half of the toasted bread in a single layer in pan. Next layer half of each ingredient: bananas, raisins, almonds, and cheese. Repeat layering with remaining bread, bananas, raisins, almonds, and cheese.
6. Evenly pour the milk over all the ingredients.
7. Cover with foil and bake for 15 minutes; remove foil and bake an additional 15 minutes, uncovered.
8. Allow dish to cool before serving warm. Leftovers can be covered and put in the refrigerator.