| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pudding, Southwest |
8 |
Servings |
INGREDIENTS
| 14 |
|
Slices of bread |
| 2 |
c |
Sugar |
| 3 1/2 |
c |
Water |
| 1 |
ts |
Cinnamon |
| 5 |
tb |
Butter |
| 1 |
c |
Raisins |
| 1/2 |
c |
Pinon or pecan nuts |
| 1 1/2 |
ts |
Vanilla |
| 1 |
c |
Shredded Cheese, Jack or Longhorn |
| 1 |
c |
Whipped cream, for garnish |
| 1/2 |
c |
Sweet wine (optional) |
INSTRUCTIONS
Butter oven-proof baking dish. Tear bread into 1-inch pieces and toast in
350 F oven for 10 minutes. Toss bread and nuts in a mixing bowl. Place
sugar in saucepan over medium heat and stir continuously until sugar melts
and turns caramel color. Add water immediatly, being VERY carefull because
the caramel will bubble and splatter. Caramel may partially solidify but
will liquify as it reheats. Reduce heat and add raisins, vanilla and butter
to caramel syrup while still hot. Stir until butter melts and pour syrup
mixture over bread mixture. If not entirely soaked, add sweet wine as
needed. Place mixture in baking dish and top with cheese. Bake at 350 F
for 30 minutes. Serve with whipped cream or ice cream. WALT New Mexico
Magazine April-93
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 11:21:08 -0500
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“God will ultimately have HIS way, not yours!”