Its actually officially known as capirotada de vigilia since it is eaten during Lent and served on Good Friday!
Capirotada is a Mexican bread pudding, deliciously melted in honey, cheese, almonds (or other types of nuts), raisins and cinnamon. Think of a cheesy cinnamon roll that is perfect for sharing as a dessert or for breakfast and is often enjoyed in the Lenten season.
1¼cups packed dark brown sugar
2 cinnamon sticks (3 inches apiece)
4½cups cubed French bread cut into 1/2-inch pieces, about 8 ounces
Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°F.
Bake at 350°F for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.