Here's our version of the classic Mexican dish: a sweet and savory recipe that's half French toast, half bread pudding—and completely delicious!
What You Need
Original recipe yields 6 servings
2 egg s
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
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Let's Make It
Whisk first 5 ingredients in shallow dish until well blended; stir in piloncillo.
Dip bread slices, 1 at a time, in egg mixture, turning to evenly moisten both sides of each.
Melt butter in large nonstick skillet on medium heat. Add bread slices; cook 2 min. on each side or until golden brown on both sides. Top with cheese and raisins; cook 2 min. or until cheese is melted. Sprinkle with bacon.
Serve with fresh fruit salad as part of a delicious breakfast.
Substitute 2 Tbsp. brown sugar for the piloncillo.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.