Put the water, dk. Brown sugar, and half the ground cinnamon in a small sauce pan, and heat gently stirring continuously, until the sugar has dissolved completely. Simmer the mixture 5 min. Without stirring.

Remove the crusts from the bread and cut into small cubes. Melt the butter in a large skillet, add the bread cubes and fry until golden brown. Remove from the heat and stir in the syrup.

Add the seedless raisins, chopped walnuts, and cottage cheese. Stir well and then simmer gently for a few minutes until all the ingredients are well blended.

Transfer the mixture to a well greased ovenproof dish and sprinkle with the remaining cinnamon. Cook in a preheated over 375F for 15-20 minutes until set and golden brown. Serve warm with cream.

Preparation: 20min Cooking: 15-20min Serves: 4

from "The Essential Mexican Cookbook"