This is a simple version of the baroque Mexican capirotada, a lenten dish said to resemble the sponges given Christ on the cross. Use french bread, spread butter on it, bake it until you have toast, layer with dried fruits, orange rind, toasted peanuts, and make a syrup with sugar loaves (piloncillo), follow recipe as above, bake for 30 mins, add cheese last 12 mins. Superb if sprinkled with quince or orange liqueur, and if you soak dried fruits in brandy.