(Mexican Bread Pudding)
This is normally served during Lent and Easter.
- 2 cups water
- 1 1/4 cups packed brown sugar
- 3/4 teaspoon ground cinnamon
- 2 tablespoons butter or margarine
- 6 slices white bread, toasted
- 1/2 cup raisins
or chopped figs
- 1/2 cup pinon nuts or chopped almonds
- 2 apples, peeled, cored and sliced
- 1/2 cup shredded Monterey jack cheese
- Light cream (optional)
- In a medium saucepan combine the water, brown sugar and cinnamon. Bring to boiling;
reduce heat. Simmer, uncovered, for 3 minutes.
- Stir in the butter or margarine. Cut the toasted bread into 1-inch squares. Fold
the toast squares, raisins or figs and pinon nuts or chopped almonds into the brown
- Place half of the mixture in the bottom of an 8-inch square baking dish. Top
with apple slices, then remaining toast mixture. Cover and bake at 350 degrees F
for 20 minutes.
- Uncover and sprinkle with the Monterey Jack cheese. Bake, uncovered, about 20
minutes more or until apples are tender.
- Serve warm with light cream, if desired.
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