Mexicana Bread Pudding

Mexicana Bread Pudding


Mexicana Bread Pudding
  • 1 cup Sun-Maid Raisins
  • 1 cup orange juice
  • ¾ cup packed brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp orange zest
  • ¼ tsp lightly packed 1-inch french bread cubes (6 ounces)
  • 21/2 cups shredded Monterey Jack cheese
  • ½ cup chopped walnuts
  • Cream, lightly sweetened, whipped cream or ice cream (optional)
  1. In small saucepan, combine raisins, juice, sugar, cinnamon, zest and nutmeg. Bring to a boil over medium heat, stirring occasionally. In a large bowl, toss bread with raisin mixture. Add 2 cups of the cheese and the walnuts; toss. Turn into buttered 11/2-quart baking dish; sprinkle remaining ½ cup cheese on top. Bake in a preheated 375°F oven 15 to 20 minutes or until cheese is melted.
  2. Serve warm, topped with cream, if desired.


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