Categories: Desserts
Ingredients
- 1 24-inch loaf of French bread, cubed and toasted (about six cups)
- 2 cups of brown sugar or 16 oz. of piloncillo
- 2 cups of water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 cup of shredded Monterey Jack cheese
- 1 cup of pecans, toasted and chopped
- 1/2 cup of raisins
- 1/2 cup of dried apricots, chopped
- 1/4 cup of butter, melted
Directions
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Preheat the oven to 350 degrees.
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Make a syrup by boiling the sugar, water, cinnamon and cloves together for 10 minutes or until it’s slightly thickened and reduced.
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In a greased large cast-iron skillet or an 8×8 cake pan, place half the bread and pour over it half the melted butter. Toss to coat. Drizzle about ¼ cup of the syrup over the bread and toss to coat. Layer on top of the bread the cheese, pecans, raisins and dried apricots. Place the rest of the bread on top, drizzle over the remaining butter and then pour over the rest of the syrup. Make sure that each piece of bread is properly coated in syrup.
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Cover with foil and bake for 20 minutes. Remove foil and bake for fifteen more minutes.