• Add a drizzle of olive oil to each slice of French bread, and then bake at 350 F for about 10 minutes on each side, or until golden brown. 
• Heat the corn tortillas with a small amount of olive oil in a frying pan, until soft.
• Cut the corn tortillas in half and cover the bottom of an 8x8 baking dish. 
• Add a layer of the toasted bread, and top with the raisins, walnuts, and panela cheese. 
• Pour 1/3 of the cream sauce over the first layer, soaking the bread.
• Repeat three times. 
• Bake at 350 F degrees for approximately 15 minutes, or until browned on top and heated all the way through. 

For the Cream Sauce

• Heat the water in a pot over medium heat and add the cinnamon stick and piloncillo until both dissolve. 
• Add the condensed milk, the evaporated milk, and the Nielsen-Massey Mexican Pure Vanilla Extract, and let boil for 2 minutes.
• Add the egg yolks a little bit at a time, stirring constantly so that the egg doesn't scramble. Remove from heat.