Begin in a small saucepot, add all the dried fruits and mezcal with water and cook for 20 minutes until all the fruit has absorbed the mezcal. Set aside.
In another small saucepot, bring the milk, heavy cream and sugar to a scald about 15 minutes. Let cool. In a large mixing bowl whisk in the eggs with cardamom, canela until well beaten. Add the cooled milk mixture to the eggs and whisk further. In a buttered baking dish, scatter the diced bread and distribute the dried fruit evenly on top of the bread. Add the milk-egg mixture to the bread and fruit. Bake in 325-degree oven for 25 minutes until golden brown on the outside.
Serve a slice of bread with a scoop of cinnamon ice cream.
Recipe courtesy of Aaron Sanchez