Butter oven-proof baking dish. Tear bread into 1-inch pieces and toast in 350 F oven for 10 minutes. Toss bread and nuts in a mixing bowl. Place sugar in saucepan over medium heat and stir continuously until sugar melts and turns caramel color. Add water immediatly, being VERY carefull because the caramel will bubble and splatter. Caramel may partially solidify but will liquify as it reheats. Reduce heat and add raisins, vanilla and butter to caramel syrup while still hot. Stir until butter melts and pour syrup mixture over bread mixture. If not entirely soaked, add sweet wine as needed. Place mixture in baking dish and top with cheese. Bake at 350 F for 30 minutes. Serve with whipped cream or ice cream. WALT New Mexico Magazine April-93 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 11:21:08 -0500 From: Walt Gray
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 8|
|Calories from Fat: 222 (21%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 74.7mg||23 %|
|Sodium 490.7mg||17 %|
|Potassium 413.7mg||11 %|
|Total Carbohydrate 209.4g||62 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 206.4g|
|Protein 9.2g||13 %|
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Calories per serving: 1073
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