Capirotada (Mexican Bread Pudding)

Drawing: Recipe 24 Mexican Bread Pudding

1 loaf French bread
4-1/2 c. water
1-1/2 piloncillo cones (Mexican brown sugar)
4 cinnamon sticks
1 c. raisins
1 c. peanuts
2-3 c. Longhorn cheese

Combine water, piloncillo, and cinnamon sticks in a saucepan. Bring to a boil; reduce heat and let simmer for about 20 to 30 minutes. Cut French bread (stale) into 1/2-inch slices. Layer on a baking sheet and bake at 350 degrees for about 5-10 minutes until golden brown—remove from oven and let cool. Spray 8 x 10 ½ baking dish with non-stick spray. Start to layer bottom with bread, raisins peanuts, and cheese. Slowly pour syrup through strainer over top. Continue with another layer the same way. Pour more syrup then top with cheese. Let soak for about 30 to 40 minutes. Bake at 350 degrees for about 30 minutes, then enjoy.