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.