Mexican Bread Pudding

• 1-1/4 qt. (5 cups) water
• 3/4 lb. piloncillo (Mexican brown loaf sugar), coarsely chopped
• 1 cinnamon stick
• 4 whole cloves
• 1 French bread baguette (1 lb.), cut into 1-inch cubes
• 1/2 cup butter, melted
• 1/2 cup raisins
• 1/2 cup PLANTERS Sliced Almonds, toasted
• 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 2 Tbsp. KRAFT Parmesan Cheese

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

water, brown loaf sugar, cinnamon, cloves, bread, butter, raisins, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/mexican-bread-pudding-115160.aspx (may not work)