Capirotada French Toast

• 2 eggs
• 1/3 cup milk
• 1/3 cup BREAKSTONE'S Sour Cream
• 1/2 tsp. ground Mexican cinnamon (canela)
• 1/4 tsp. ground cloves
• 2 small cones (1 oz. each) piloncillo (Mexican brown loaf sugar), finely shaved
• 6 French bread baguette slices, 1 inch thick
• 1 Tbsp. butter
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 1/3 cup raisins
• 3 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06

1. Whisk first 5 ingredients in shallow dish until well blended; stir in piloncillo.
2. Dip bread slices, 1 at a time, in egg mixture, turning to evenly moisten both sides of each.
3. Melt butter in large nonstick skillet on medium heat.
4. Add bread slices; cook 2 min.
5. on each side or until golden brown on both sides.
6. Top with cheese and raisins; cook 2 min.
7. or until cheese is melted.
8. Sprinkle with bacon.

eggs, milk, ground mexican cinnamon, ground cloves, cones, bread, butter, mozzarella cheese, raisins, bacon

Taken from www.kraftrecipes.com/recipes/capirotada-french-toast-128161.aspx (may not work)