Wine and Cheese Bread Pudding

1. 1

   Place bread slices on baking sheet and toast under broiler until light brown.

2. 2

   Tear into bite-size pieces; spread in even layer in 12 x 8 x 2-inch baking dish.

3. 3

   Drizzle wine over bread so all is moistened.

4. 4

   Sprinkle raisins evenly over bread, then sprinkle evenly with Monterey Jack cheese; set aside.

5. 5

   In 2-quart heavy saucepan, cook sugar over medium heat without stirring until sugar begins to melt at edge.

6. 6

   Start stirring with wooden spoon and stir until sugar melts completely and turns straw-colored.

7. 7

   Reduce heat; stir constantly until sugar is color of dark honey.

8. 8

   Remove from heat; add water very gradually, stirring constantly.

9. 9

   Mixture will boil up .

10. 10

    If lumps of hard caramel develop, return pan to heat; boil until mixture is smooth.

11. 11

    Remove from heat; stir in cinnamon and butter.

12. 12

    Pour evenly over bread.

13. 13

    Cover with foil; bake at 350 F 30 minutes.

14. 14

    Remove foil; cool 10 minutes.

15. 15

    Serve warm with whipped cream.

16. 16

    Sodium 270 mg.

* Per serving · 4 servings · Values may vary.

No additional tips available.