| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Desserts, Breads | 6 | Servings |
INGREDIENTS
| 1 | c | Orange juice |
| 3/4 | c | Packed brown sugar |
| 1/2 | ts | Cinnamon |
| 3/4 | c | Raisins |
| 5 | c | Lightly packed 1-inch cubes |
| French bread (about 6 oz.) | ||
| 6 | oz | Monterey Jack cheese, |
| Shredded (about 2 1/2 cups) | ||
| 1/2 | c | Toasted almonds |
| Lightly sweetened whipped | ||
| Cream, light cream, or ice | ||
| Cream |
INSTRUCTIONS
In a small saucepan, combine the orange juice, sugar, cinnamon, and raisins. Bring to a boil, stirring. Pour over the bread and toss to mix. Add 2 cups of the cheese and the almonds, and toss. Turn into a buttered 1 1/2 quart baking dish, and sprinkle the remaining cheese on top. Bake in a preheated 375F oven 15-20 minutes, until the pudding is heated through and the cheese is melted. Serve warm, topped with cream or ice cream, if desired. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 26, 98
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