Mexican Bread Pudding Recipe
Ingredients
6 slices bread, toasted
6 ounces shredded Cheddar cheese
1/2 cup raisins
1/4 cup salted peanuts
2 cups maple-flavored syrup
1 teaspoon cinnamon
2 tablespoons butter or margarine
Milk or light cream
Directions
Heat oven to 350°.
Cut each toast slice into 4 pieces.
Arrange 8 toast pieces in single layer in ungreased 1 1/2 quart casserole; sprinkle half of the cheese, raisins and peanuts over toast.
Repeal top with remaining toast.
Heat syrup, cinnamon and butter over medium heat just to boiling; pour over toast.
Bake uncovered until syrup is absorbed, about 30 minutes.
Cool slightly.
Cut each toast slice into 4 pieces.
Arrange 8 toast pieces in single layer in ungreased 1 1/2 quart casserole; sprinkle half of the cheese, raisins and peanuts over toast.
Repeal top with remaining toast.
Heat syrup, cinnamon and butter over medium heat just to boiling; pour over toast.
Bake uncovered until syrup is absorbed, about 30 minutes.
Cool slightly.
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