1 24-inchloaf of French bread, cubed and toasted (about six cups)
1/4cup(1/2 stick) unsalted butter, melted
1cupshredded Monterey Jack cheese
1cuptoasted and chopped pecans
1/2cupchopped dried apricots
Preheat the oven to 350° F.
Make a syrup by boiling the sugar, water, cinnamon, and cloves together for 10 minutes or until it’s slightly thickened and reduced.
In a greased large cast-iron skillet or an 8-inch square pan, place half the bread and pour over it half the melted butter. Toss to coat. Drizzle about ¼ cup of the syrup over the bread and toss to coat. Layer on top of the bread the cheese, pecans, raisins, and dried apricots. Place the rest of the bread on top, drizzle over the remaining butter and then pour over the rest of the syrup. Make sure that each piece of bread is properly coated in syrup.
Cover with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes. Serve warm.