Mexican Bread Pudding

Ingredients

• 0.5 cup planters almonds toasted sliced
• 1 lb bread baguette french cut into 1-inch cubes
• 0.5 cup butter melted
• 1  cinnamon sticks 
• 1.5 cups low-moisture part-skim mozzarella cheese shredded kraft
• 2 Tbsp parmesan cheese kraft
• 0.8 lb piloncillo coarsely chopped (Mexican brown loaf sugar)
• 0.5 cup raisins 
• 5 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Bring water, piloncillo, cinnamon and cloves to boil in medium saucepan; simmer on medium heat 20 min. or until syrup-like consistency, stirring occasionally.
2. Remove from heat; keep warm.
3. Heat oven to 350F. Toss bread cubes with butter; spread onto baking sheet.
4. Bake 10 min.
5. Transfer to large bowl.
6. Add raisins and nuts; mix lightly. Strain syrup; discard cinnamon stick and cloves.
7. Add syrup to bread mixture; mix well.
8. Let stand 10 min., stirring frequently. Meanwhile, combine cheeses.
9. Spoon half the bread mixture into 2-qt. casserole; sprinkle with half the cheese mixture. Repeat layers; cover.
10. Bake 25 min. or until cheese is melted and golden brown, uncovering the last 5 min.