I am used to preparing this the way my Mother prepared it. We used French Bread ,walnuts and peanuts. We always toasted the french bread and buttered it. We also used piloncillo. I remember my Mother boiled the raisins with the piloncilo until the raisin were plump and soft. We also used longhorn cheese and I thought she may have used the Jack cheese too. She baked it until the cheese melted. This was a lenten treat for once a year. My Aunt in Texas did not know how to prepare it and we were visiting one year during Lent and she asked my Mother to prepared it. Old memories.....

Yes! I found the one I wanted! I used to watch the sugar while it melted and caramelized for Mom to make Sopa or as some call it "Spanish Bread Pudding". Mom always made this dessert for Lent.

My grandmother never used the syrup just caramelized the sugar and added the water. Both my mom and grandmother use longhorn cheese. I never have had nuts in the recipe. Next to Panocha (sprouted wheat "pudding"), this was my favorite lenten dessert (New Mexico traditions).

my grandma always used a tea made from cinnamon and anise