Capirotada (Mexican Dessert)

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.

Step 3
Lightly butter each slice of bread. Place slices in a large, flat baking pan.

Step 4
Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.

Step 5
Grease a 9×13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.

Step 6
Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.