Mexican Bread Pudding
|Bread slice||6 , toasted|
|Shredded cheddar cheese||6 Ounce|
|Raisins||1⁄2 Cup (8 tbs)|
|Salted peanuts||1⁄4 Cup (4 tbs)|
|Maple flavored syrup||2 Cup (32 tbs)|
|Milk/Light cream||4 Tablespoon|
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.