Ingredients

The following ingredients have 12 Servings
  • 1-1/4 qt. (5 cups) water
  • 3/4 lb. piloncillo (Mexican brown loaf sugar), coarsely chopped
  • 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 sliced almonds, toasted
  • 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 2 Tbsp. KRAFT Parmesan Cheese

Instruction

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