Mexican Bread Pudding 1 1/4 cups packed dark brown sugar 1 1/4 cups water 2 (3-inch) cinnamon sticks 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces) 1/4 cup golden raisins 1/4 cup slivered almonds, toasted 2 tablespoons butter, cut into small pieces Cooking spray 3/4 cup (3 ounces) shredded Monterey Jack cheese Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours. Bake (in a preheated oven) at 350F for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm. Yield: 8 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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