Mexican Bread Pudding (Capirotada)

Syrup

3 (3 ½ oz.) pkg Piloncillo — can substituted brown sugar instead

4 to 5 cups water

3 cinnamon sticks

½ cup anise seeds

1 onion

Boil water adding the piloncillo or brown sugar, (some people like using condensed milk instead of the piloncillo), cinnamon sticks, anise seeds, cut onion in half and add also. Boil until the syrup is nice and dark from the spices. Taste for favor you might want to add more sugar or spices depending on personal taste. Strain the syrup and discard the rest.

Ingredients

1 ½ cups raisins

1 cup peanuts (roasted unsalted peanuts) if using salted try to remove as much salt as possible

3 bananas — sliced

½ cup blanched almond – if not using almonds add more peanuts

1 pound Monterey Jack Cheese cut in thin slices

1 loaf sweet French bread sliced

(you can also add a little bit of Cheddar cheese, it gives it a good favor and also some people like adding coconut, apples, whatever)

Layer the bottom of the pan with bread slices, topping slices with peanuts, almonds, raisins, bananas and cheese. Repeat the process until all the bread is used. Pour the syrup on top making sure all the bread is moisten.  You don’t want it to watery but also not to dry either.  Bake in a 350 degrees oven for 30 minutes.  Serve hot or cold.  The pudding should be nice and moist.