Mexican Wedding Cake Ricipes

Mexican Bread Pudding

Recipe:

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 baguette (1 lb.), cut into 1-inch cubes

1/2 cup  (1 stick) 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

Make it:

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.

       Mexican Monkey Bread

Ricipe:

1 can (16.3 oz.) refrigerated biscuits, quartered

2 Tbsp.  butter, melted

1-1/4 cups KRAFT Shredded Cheddar Cheese

3/4 cup  drained canned sliced jalapeño peppers

3/4 tsp. parsley flakes

1/4 cup  KRAFT Shredded Mozzarella Cheese

Make it:

HEAT oven to 350ºF.

SPRAY 9x5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter; place in prepared pan. Top with 1/2 cup Cheddar, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers.

COVER with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining Cheddar.

BAKE 40 to 45 min. or until golden brown. Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.