1 qt. water
1 lb. brown sugar
3 inch stick cinnamon
1/2 c. blanched almonds, chopped
1/2 lb. Monterey Jack cheese, cubed
3 apples, sliced
1 c. raisins
1 whole clove
6 slices toast, cubed or equivalent of leftover pound cake

Boil water, sugar, cinnamon and clove together until syrupy. Butter a casserole generously and put in a layer of bread or cake cubes. Cover with a layer of apple slices and sprinkle with some of the raisins, almonds, and cheese cubes. Repeat layers until all ingredients are used. Remove stick cinnamon and clove from syrup and pour syrup over pudding. Bake at 350 degrees for about 30 minutes. Serve hot. Serves 6. This dessert in usually served during Lent and is extremely popular in Mexico.