Title: New Mexico Bread Pudding
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 on May
04, 1998