Guest Author - Terri Perkins Fulton

Serves 4 to 6

1/2 cup dark brown sugar(packed)
1 1/2 cups water
2 cinnamon sticks
6 whole cloves

8 1/2-inch thick slices French bread OR Mexican "bolillos", toasted
2 eggs, separated

Canola oil for frying

1/2 cup raisins
1/2 cup cheddar cheese, shredded
1/4 cup slivered almonds

Preheat oven to 350 degrees. Place sugar, cinnamon sticks, cloves and water in a saucepan and bring the water to boil. Reduce heat to simmer and stir constantly until the sugar melts and thickens to a syrup consistency. Remove the cinnamon sticks and cloves and keep the syrup warm.

Beat the egg whites to stiff peaks. Fold in the yolks. Heat enough oil for frying in a non-stick skillet. Dip each piece of bread lightly in the egg batter and fry, turning until golden on all sides. Drain on paper towels.

Butter an 8x8 inch glass baking dish. Place four bread slices in a single layer in the dish and evenly pour half of the warm sugar syrup over. Sprinkle with half the raisins and half the cheese. Place the remaining four bread slices on top and pour the rest of the syrup over. Top with the rest of the raisins and cheese, then the almonds. Cover the dish with foil and bake until the syrup is bubbling, about 25 minutes. Cool slightly, then spoon onto plates and serve.