Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.
In a medium-size pot, boil the water, cinnamon sticks, cloves, and piloncillo (or brown sugar) together until a syrup forms, approximately 15 to 20 minutes. Remove from heat and cover the pan with a lid; set aside until ready to use. Before using the prepared syrup, strain out the cinnamon stick and cloves.
In the prepared baking dish, place a layer of bolilo (or bread cubes). Cover with a layer of the banana or apple slices. Sprinkle some of the raisins, pine nuts, almonds, and cheese cubes over the top. Repeat layers until all the ingredients (except the syrup) are used.
Pour the prepared syrup over the top of the layers you have just made.
Bake for approximately 30 minutes; remove from oven.
Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.
Makes 8 to 10 servings.
* Piloncillos are cone shaped pieces of raw cane sugar. In my market they can be found in the produce section. They come in a small (about 4-ounce size) and a large (about 9 ounces). If you cannot find piloncillos, or simply prefer not to use them, 1 1/2 cups dark brown sugar may be substituted.
** Most market bakeries sell bolillo rolls. They are much like a French bread (crusty on the outside and soft on the inside). French bread can also be used, or even toasted white bread if you have no choice.
Mexican Bread Pudding Recipe - Capirotada: https://whatscookingamerica.net/cynthiapineda/mexicanbreadpudding.htm