INGREDIENTES

   2 tbsp. unsalted butter, plus more for pan
   4 bolillo rolls or 1 large loaf plain French bread, cut into 1/2"- to 3/4"-thick slices
   4 c. water
   2 c.  (430 g.) packed piloncilo or dark brown sugar
   1 1/2 tsp.  ground cinnamon
   1/4 tsp.  ground cloves
   1/4 tsp. ground nutmeg
   Pinch of kosher salt
   1/2 c. (45 g.) sliced almonds, divided
   1/4 c. (45 g.) raisins, divided
   1/4 c.(30 g.) dried apricots, thinly sliced, divided
   3 oz. crumbled queso añejo or cotija cheese, divided

PROCEDIMIENTO

Step 1 Preheat oven to 400° and grease an 8"-by-8" baking dish with butter. Set a wire rack inside a baking sheet.
Step 2 Arrange bread on rack and bake until crispy and lightly golden brown around the edges, 15 to 17 minutes. Reduce oven temperature to 350°.
Step 3 Meanwhile, in a medium pot over high heat, bring water, piloncilo, cinnamon, cloves, nutmeg, salt, and remaining 2 tablespoons butter to a simmer. Cook, stirring occasionally, until slightly reduced, about 10 minutes. Remove from heat.
Step 4 Layer half of bread in bottom of prepared dish. Ladle syrup over and sprinkle with half of almonds, raisins, apricots, and cheese. Layer remaining bread on top. Ladle syrup over until bread is soaked and no dry spots remain (there will be syrup left over). Sprinkle with remaining almonds, raisins, apricots, and cheese.
Step 5 Bake bread pudding, adding more syrup if pudding looks dry, until set but soft to the touch, about 30 minutes. Let cool 10 minutes before serving

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