• Preheat oven to 390F/200C.
• Place your Square Mold on the top of your medium perforated baking sheet. Set aside.

BREAD PUDDING PREPARATION

• Dice your bread into a 1 inch | 3 cm cube. Set aside on a baking sheet. I used my fleximat. Roast for 5 minutes until your bread is dried out and lightly toasted. Once ready set aside to cool down.
  
• In a medium sauce pan, add the milk, the piloncillo cone and cinnamon stick. Heat on medium low until the sugar has melted (about 10 minutes). Pass the liquid through the sieve and set aside.
  

ASSEMBLY

• To your Square Mold first add the diced bread, then the sliced bananas. Add the sultanas, the sliced almonds and pour the milky syrup evenly. Sprinkle the shredded cheese on top. Let it soak for 10 minutes, then cover with your Bonmat and bake for 15 minutes at 350F/180C.
  
• After 15 minutes, carefully remove the bonmat and cook for an additional 5 to 10 minutes (keep an eye on your nuts and cheese).
  
• Once your Capirotada | Mexican Bread Pudding is out of the oven, let it cool down for about 5 minutes. Then, serve while warm. Enjoy & Bon Appétit!