Capirotada con Manzanas: Apple Bread Pudding
Makes 8 servings
4 bolillos or French bread, cubed and toasted until light brown in a 300°F oven
2 T. softened butter
12 oz. piloncillo or an equal amount of dark brown sugar
1 c. water
1 t. ground cinnamon
2 apples, cored, peeled and chopped
¾ c. chopped toasted walnuts or pecans
¾ c. chilled, cubed cream cheese
Place toasted bread cubes in a 9x13-inch baking dish that has been generously greased with butter. Bring piloncillo and water to a boil in saucepan, lower heat and cook until syrup forms. Remove from heat; stir in cinnamon. Gently toss apples, nuts and cheese with bread cubes. Pour syrup over all. Bake 15 minutes in a 325°F oven. Top should be golden brown. Drizzle with cream if desired.