BREAD PUDDING WITH CHEESE AND APPLES
Capirotada. The cheese in this recipe melts into the pudding and contributes more texture than flavor.

3 cups water
1/2 cup fresh orange juice
3/4 cup packed dark brown sugar
1 tablespoon mild molasses
1 (4- by 1-inch) strip fresh lemon zest
1 (4- by 1-inch) strip fresh orange zest
2 whole cloves
1/2 stick (1/4 cup) unsalted butter
12 slices firm cinnamon-raisin sandwich bread
3 Golden Delicious apples (1 1/2 lb)
8 oz Monterey Jack cheese, coarsely grated (2 cups)
3 tablespoons pine nuts, lightly toasted

Preheat oven to 350°F. Bring water, orange juice, brown sugar, molasses, zests, and cloves to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, uncovered, 20 minutes, then discard zests and cloves. While syrup simmers, heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then brown bread slices on both sides in 3 batches, adding 1 tablespoon butter per batch. Peel and coarsely grate apples. Arrange 4 bread slices in 1 layer in a buttered 2-quart shallow baking dish. Top with one third of apples, cheese, and pine nuts. Repeat layering twice with remaining bread, apples, cheese, and pine nuts. Pour syrup evenly over top and dot with remaining tablespoon butter, cut into bits. Bake pudding in middle of oven until puffed and golden brown, about 40 minutes. Serve warm. Makes 8 to 10 dessert or brunch servings.

Gourmet
January 2002