- 4-1/2 cups water
- 1-1/2 pounds piloncillo cones
- 3 cinnamon sticks
- 1 loaf (l pound) French bread sliced into 12 - 1 inch thick slices
- 1 cup Sun-Maid Natural Raisins
- 3/4 cup unsalted peanuts
- 1/2 cup slivered or whole almonds
PREHEAT oven to 350F. Butter a 9x13 deep baking dish.
COMBINE water, piloncillos and cinnamon sticks in a medium saucepan. Bring to a boil and simmer 5 minutes. Set aside.
BAKE bread slices on a baking sheet until crisp, about 10 minuted on each side.
SOAK raisins in enough hot water to cover for 5 minutes; drain.
LAYER bread, raisins, peanuts and almonds in baking dish. Repeat layers using all the remaining ingredients. Remove cinnamon from piloncillo syrup. Pour over ingredients in dish, soaking bread evenly.
COVER with aluminum foil and bake 30 to 40 minutes until puffy and syrup is absorbed. For a crisp top, uncover and bake an additional 10 minutes.
Makes 10 to 12 servngs.