CONTEST DESSERT: Caperotada (Mexican Bread Pudding)

CAPEROTADA (Mexican Bread Pudding)
Adapted by BumbleBeeBoogie

10 cups (about 10-ounces) sweet French bread, cut into 1-inch slices and torn or sliced into 3/4-inch cubes
1/4 cup melted butter
1 cup water
1 cup firmly packed brown sugar
2 cinnamon sticks or 1/2 teaspoon ground cinnamon
whole zest from 1/2 lemon
2 large Granny Smith apples, peeled, cored, quartered and sliced 1/4-inch thick
1/4 cup Amaretto liqueur
8 ounces Monterey Jack cheese, cut into 1/2-inch cubes, or grated using the largest grate size
3/4 cups coarsely chopped pecans or walnuts
optional vanilla ice cream

Preheat the oven to 350 degrees F.

In a 9 x 13-inch non-stick baking pan or dish, toss the bread in the butter to coat; transfer to a large baking sheet. Bake 10 minutes. Set aside.

Meanwhile, in a large saucepan, bring the water, sugar, cinnamon sticks and lemon peel to a boil. Do not cover. Cook over medium heat 4 minutes, without stirring. Remove the peel and the cinnamon sticks. Stir in the apples and liqueur; cook 3 minutes.

Butter the same 9 x 13-inch baking pan or dish. Arrange half of the toasted bread in the dish. Top with half of the cubed or grated cheese, nuts, cinnamon syrup and apples. Repeat with a second layer. Cover with aluminum foil. Bake about 40 minutes; uncover the last 5 minutes. Serve hot or cold with the vanilla ice cream, if desired.

Serves 8.