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1
Preheat oven to 350F.
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2
Melt 4 tablespoons butter in small saucepan over medium-low heat.
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3
Whisk in corn oil.
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4
Brush large rimmed baking sheet with some of butter mixture.
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5
Arrange bread slices on sheet.
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6
Brush bread generously with remaining butter mixture.
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7
Bake bread slices 10 minutes; turn slices over and bake until golden and crisp, about 5 minutes longer.
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8
Cool.
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9
Arrange bread in 15x10x2-inch glass baking dish.
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10
Maintain oven temperature.
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11
Bring brown sugar, 1 1/2 cups water, canela sticks, aniseed, and 6 tablespoons butter to boil in medium saucepan, stirring until sugar dissolves.
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12
Boil until syrup is reduced to 2 cups, stirring occasionally, about 15 minutes.
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13
(Bread and syrup can be prepared 1 day ahead.
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14
Cover bread and store at room temperature.
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15
Cover and chill syrup.
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16
Rewarm syrup before using.)
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17
Gradually pour warm syrup over bread slices, allowing some of syrup to be absorbed before adding more.
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18
Sprinkle raisins, almonds, and peanuts over.
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19
Cover dish with foil and bake until bread is slightly softened and syrup is bubbling, about 25 minutes.
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20
Place 2 bread slices on each plate; spoon some of syrup, raisins, and nuts over.
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21
Top each with queso manchego.
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22
Serve with crema mexicana, if desired.
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23
*Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name.
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24
Substitute mild cheddar, Monterey Jack, or Muenster.
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25
**Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
