Recipe: New Mexico Bread Pudding

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Categories: Desserts

Yield: 10 Servings

      1 lb White bread; sliced
      1 c  Raisins
  1 1/2 qt Water; divided
      1 lb Cheddar cheese; shredded
      2 c  Light brown sugar; firmly
           -- packed
      3 ts Ground cinnamon
      1 ts Ground nutmeg
      2 tb Butter; or margarine

Toast bread slices lightly. Remove some of the crusts, if desired. Soak raisins in 2 cups warm water until puffy. Layer bread, cheese and raisins with soaking water in a 13x9x2 inch baking dish.

Start with a layer of bread and continue alternating layers until all the bread, cheese, and raisins are used. (Try to end with a cheese layer.)

Dissolve brown sugar, cinnamon and nutmeg in remaining one quart water in a large saucepan. Add butter. Bring to a boil; reduce heat and simmer 15 minutes.

Pour hot syrup slowly over layers in baking dish until all ingredients are completely soaked. Bake, covered, in a 350 oven one hour. Serve hot or chilled.

formatted by JoAnn Pellegrino

Recipe by: The Phoenix Gazette

Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 04, 1998

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