Ingredients
- 1/2 c. Rainins
- 1 c. Brandy
- 10 slc Whole wheat bread (or possibly more)
- 1/2 c. Pecans
- toasted & minced
- 1 c. Grated cheddar cheese
- 1 c. Sugar
- 3 1/2 c. Water
- warm
- 3 Tbsp. Unsalted butter
- 2 tsp Vanilla
- 1 tsp Cinnamon ds Nutmeg ds Grnd corriander ds Cloves
- 1 c. Whipping cream
- 1/4 c. Powdered sugar
- 1/2 tsp Vanilla
Instructions
- The day before, put raisins into a small bowl and pour brandy over them.
- Cover loosely and let stand overnight.
- Next day, preheat oven to 350 F. Butter a 9 x 13-inch baking dish.
- Dice bread and put it in dish.
- Add in pecans and cheese to the bread and toss.
- Scatter the raisins over the top, drizzling on any brandy which has not been soaked up by raisins.
- Pour the sugar into a large heavy saucepan.
- Hot it over medium heat, stirring to facilitate even heating, till it melts and turns a deep golden.
- Pour in the water, carefully because steam will rise rapidly as water hits the sugar.
- The mix will begin to solidify.
- Stirring, cook till the mix is liquid again.
- Add in butter, vanilla, and spices to syrup.
- Ladle the caramel carefully over bread.
- Syrup should be about level with tops of the bread.
- If any bread pieces.
- are not covered, push them down into the liquid.
- Bake 20 to 25 minutes.
- till syrup is absorbed and cheese has melted into the pudding.
- Beat whipping cream, adding sugar and vanilla.
- Spoon pudding into serving dishes, and dollop whipped cream on top.
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