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Combine the water, brown sugar and cinnamon sticks in a saucepan. Bring to the boil and stir until the sugar has dissolved.
Simmer for 20 minutes over medium heat until it becomes slightly syrupy. Remove from heat and leave to cool completely.
Preheat the oven to 200°C and generously grease a 30 cm x 20 cm x 5 cm deep baking dish with 25 g of the butter.
Use the remaining butter to butter the bread on both sides.
Bake for 3 – 5 minutes until golden and turn over to bake the other side until golden.
Using the prepared baking dish, arrange the bread, overlapping with cheese, almonds and sultanas in between.
Pour the syrup over. Leave to stand for 30 minutes to allow the bread to absorb the syrup.
Bake for 30 minutes until it starts to bubble around the edges and is golden on top.
Serve with a generous dollop of mascarpone.
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