Capirotada (Mexican Bread Pudding)

Preheat the oven to 350 degrees F.

Make sure the bread is dried out. Cut the bread into 1/2-inch slices.

In a large pot, bring to a boil 1/2 gallon water, piloncillo, cinnamon sticks, dark brown sugar, cloves, onion slices and orange slices until piloncillo melts completely; about 15 minutes. Strain the mixture and set aside.

In a large skillet, heat the oil. Working in batches, quickly pan-fry the bread pieces on each side. Remove and set aside.

Place one layer of the bread in a 9-by-13-inch and 2- to 3-inch-deep baking pan. Sprinkle with some cheese, almonds, pecans, raisins and peanuts if using. Repeat layering until you have 3 layers or you are out of Pour the piloncillo syrup over layers, making sure the layers are completely saturated.

Pour the condensed milk over layers and bake for 15 minutes at 350 degrees F.

Serve hot or cold with additional shredded cheese sprinkled on top.