Capirotada

Prep: 20 minutes Cook: 65 minutes Makes: 6 to 8 generous servings

This very old, Spanishinfluenced form of bread pudding has origins dating to the 15th century and perhaps earlier. It’s a popular Lenten and Easter dessert in Mexico, where the bump of protein from the cheese during a meatless Lent may be welcome. Commonly eaten warm from the oven (or reheated), it’s also good when eaten at room temperature or chilled, especially with a bit of crema, sour cream or heavy cream. 4 bolillos, cut crosswise into 1/2-inch slices, or 1 large baguette, sliced similarly 6 tablespoons butter, melted 2 cups water 2 large piloncillos, or 1 1/2 cups dark brown sugar, packed 4 cinnamon sticks 8 whole cloves 1 cup raisins, golden raisins, dried cranberries, dried cherries or other dried fruit, optional 1 cup pine nuts, slivered almonds, chopped walnuts, chopped pecans or other nuts, optional 3 cups shredded mild cheese, such as Monterey jack, Colby, queso fresco or mild cheddar

1 Lay the sliced bread on rimmed baking sheets, and toast under the broiler until golden, 2 to 3 minutes, turning once. Brush slices on both sides with melted butter. Set the bread and any remaining butter aside while you make the syrup.

2 Place water in a large, heavy saucepan with a close-fitting lid. Add the piloncillos or brown sugar, cinnamon sticks and cloves. Over medium high heat, bring the mixture to a boil, cover and reduce heat to a simmer. Cook, 10 minutes. Remove from heat to cool slightly before straining out cinnamon sticks and cloves. Set the strained syrup aside.

3 Butter a 9-by-13-inch baking dish. Heat the oven to 350 degrees.

4 Cover the bottom of the baking dish with buttered bread. Strew a third of the dried fruit, if using, and a third of the nuts, if using, atop the buttered bread. Scatter a cup of shredded cheese over all. Pour over 1/3 of the syrup; let stand, 15 minutes.

5 Repeat layers as needed to fill dish, allowing the syrup-drenched bread to stand for 15 minutes before adding another layer. If you have melted butter left over, pour it over the final, top layer before adding cheese. End with shredded cheese.

6 Heavily butter a piece of aluminum foil, and cover the filled baking dish. Bake, 30 minutes; uncover and bake until the cheese is browned and bubbly, 15 minutes.

7 Remove from oven; let stand 15 minutes before serving. Garnish each serving with crema, sour cream or heavy cream, if desired.

Nutrition information per serving (for 8

servings): 548 calories, 24 g fat, 14 g saturated fat, 61 mg cholesterol, 68 g carbohydrates, 42 g sugar, 16 g protein, 517 mg sodium, 1 g fiber