| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 10 |
sl |
French bread; (3/4 inch thick) |
| 1 |
c |
Madeira wine |
| 1/2 |
c |
Raisins |
| 1 |
c |
(4 oz.) Sargento Fancy Supreme Shredded Monterey Jack Cheese |
| 1 |
c |
Sugar |
| 1 1/2 |
c |
Water |
| 1 |
ts |
Cinnamon |
| 1/4 |
c |
Unsalted butter or margarine |
|
|
Whipped cream; (optional) |
INSTRUCTIONS
Place bread slices on baking sheet and toast under broiler until light
brown. Tear into bite-size pieces; spread in even layer in 12 x 8 x 2-inch
baking dish. Drizzle wine over bread so all is moistened. Sprinkle raisins
evenly over bread, then sprinkle evenly with Monterey Jack cheese; set
aside.
In 2-quart heavy saucepan, cook sugar over medium heat without stirring
until sugar begins to melt at edge. Start stirring with wooden spoon and
stir until sugar melts completely and turns straw-colored. Reduce heat;
stir constantly until sugar is color of dark honey. Remove from heat; add
water very gradually, stirring constantly. Mixture will boil up. If lumps
of hard caramel develop, return pan to heat; boil until mixture is smooth.
Remove from heat; stir in cinnamon and butter. Pour evenly over bread.
Cover with foil; bake at 350°F 30 minutes. Remove foil; cool 10 minutes.
Serve warm with whipped cream.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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