| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 10 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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