Capirotada (Mexican Bread Pudding)

Preheat oven to 350 degrees F. Grease a 12-inch cast iron skillet or an 8-inch square baking pan; set aside.

In a medium saucepan, combine the brown sugar, water, cinnamon, and cloves and bring to a boil. Boil for 10 minutes, or until it's slightly thickened and reduced.

In a large bowl, place half of the bread and drizzle with half of the melted butter; toss to coat. Drizzle about ¼ cup of the syrup over and toss again. Transfer the bread mixture to the skillet or pan, arranging it in a single layer. On top, sprinkle the cheese, then the pecans, raisins, and dried apricots.

Place the remaining bread in the large bowl and drizzle with the remaining melted butter, tossing to coat. Pour the rest of the syrup over and toss again, ensuring each piece is properly coated. Pour this mixture on top of the cheese/nut/raisin/apricot layer in the baking skillet or dish. Arrange the bread in one layer and pour any excess syrup over.

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes. Serve warm or at room temperature.