South of the Border Bread Pudding
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
orange juice
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
cinnamon
|
|
| ¾ | cup |
raisins, seedless
|
|
| 5 | cups |
french bread
lightly packed 1 inch cubes |
*
|
| 6 | ounces |
monterey jack cheese
shredded |
|
| ½ | cup |
almonds
toasted |
*
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
orange juice
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
cinnamon
|
|
| 177 | ml |
raisins, seedless
|
|
| 1.2 | l |
french bread
lightly packed 1 inch cubes |
*
|
| 173.4 | ml/g |
monterey jack cheese
shredded |
|
| 118 | ml |
almonds
toasted |
*
|
| 1 | x |
whipped cream
|
*
|
Directions
In a small saucepan, combine the orange juice, sugar, cinnamon, and raisins.
Bring to a boil, stirring. Pour over the bread and toss to mix.
Add 2 cups of the cheese and the almonds, and toss.
Turn into a buttered 1½ quart baking dish , and sprinkle the remaining cheese on top.
Bake in a preheated 375℉ (190℃) F oven 15 to 20 minutes, until the pudding is heated through and the cheese is melted.
Serve warm, topped with cream or ice cream, if desired.
