do anybody have a good old fashion recipe for mexican bread pudding?

2 c. water

1 1/2 c. brown sugar

3/4 tsp. cinnamon

2 tbsp. butter

6 slices toast

1/2 c. raisins

MEXICAN BREAD PUDDING:

1/2 c. almonds

2 c. apples, sliced and peeled

1/2 c. shredded Monterey Jack cheese

Bring water, brown sugar, cinnamon to boil, reduce heat and simmer uncovered 3 minutes. Stir in butter. Cut toast in 1-inch pieces; fold into sugar mixture along with raisins and nuts. Place half of this mixture in 8 x 8-inch dish. Top with apples, then rest of mixture. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with cheese. Bake uncovered 20 minutes until apples are tender. Serve warm with cream.

CAPIROTADA (MEXICAN BREAD PUDDING):

1 lb. shredded Longhorn cheese

1 French bread (or raisin bread)

1-2 c. raisins

2-3 slices apples

3-4 sliced bananas

4 sm. panocha cones (or 3-4 c. brown sugar)

1 c. nuts (optional)

1/4 c. onions, diced (optional)

Cilantro, whole or 10 chopped leaves (optional)

Slice toast and butter bread. Layer bread, raisins, apples, bananas, nuts, cheese in large pan. Boil panocha in 1 quart water. Pour over layered pan. Cover with foil and bake at 250-300 degrees for 45 minutes.

MEXICAN BREAD PUDDING

2 c. water

1 1/2 c. brown sugar

3/4 tsp. cinnamon

2 tbsp. butter

6 slices toast

1/2 c. raisins

1/2 c. almonds

2 c. apples, sliced and peeled

1/2 c. shredded Monterey Jack cheese

Bring water, brown sugar, cinnamon to boil, reduce heat and simmer uncovered 3 minutes. Stir in butter. Cut toast in 1-inch pieces; fold into sugar mixture along with raisins and nuts. Place half of this mixture in 8 x 8-inch dish. Top with apples, then rest of mixture. Cover and bake at 350 degrees for 20 minutes. Uncover and sprinkle with cheese. Bake uncovered 20 minutes until apples are tender. Serve warm with cream.