1 cup chopped piloncillo
½ cup raisins
2 cinnamon sticks
¾ cup Tillamook Medium Cheddar Cheese (shredded)
2 First Light White Eggs
4 bolillos
½ cup chopped almonds
1 stick Country Cream Butter

Heat oven to 350° F. Bring sugar, cinnamon, and 1½ cups water to a boil over high heat; reduce heat to medium-low and simmer until the piloncillo is dissolved and syrup has thickened slightly, about 25 minutes. Remove cinnamon, and set aside to cool. Once cool, whisk in eggs.

Layer bread, cheese, raisins, and almonds in a baking dish, pour syrup over allowing bread to soak, and dot with butter. Cover dish with foil and bake until pudding is bubbling and cheese is melted, about 15 minutes.