Name: Capirotada with Bananas, Pecans and Prunes
Prep time: 10 min
Cook time: 85 min
Ingredients: 8 cups water; 1 pound grated piloncillo (or about 2 cups packed dark brown sugar); 1 ceylon or true cinammon stick; 3 whole cloves; 1 loaf challah or brioche bread (cut into 1/2-inch slices (preferably a couple days old)); 1/4 cup melted unsalted butter (to brush bread, plus more to grease baking dish); 2 ripe bananas (peeled and sliced); 2/3 cup pitted prunes (chopped); 1 cup pecans (roughly chopped and toasted); 4 ounces (about 1 cup) crumbled queso fresco (or añejo or cotija); Pinch ground cinnamon (to sprinkle on top (optional))