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Capirotada


1 cup orange juice, water or other juices
3/4 cup packed brown sugar
1/2 teaspoon cinnamon
2/3 cup raisins
6 cups moist bread cubes (about 6 slices)
1 1/2 cups shredded Monterey Jack cheese
1/3 cup chopped almonds or pinenuts
ice cream or half n half


Pre-heat oven to 375 F.

Combine juice, sugar, cinnamon, and raisins in saucepan. Bring to a boil. Reduce heat and simmer 3 minutes.

Toss bread cubes with half the cheese and place in a 8×8 pan which has been sprayed with non-stick spray. Pour sauce over bread and gently toss in raisins. Sprinkle with nuts and remaining cheese. Bake at 375 F for 15 minutes or until heated through and cheese begins to toast. Serve warm with a scoop of vanilla ice cream or half and half. Serves 6.

NOTE: Firm or more dense bread works best for this recipe. Avoid airy and light breads, but if used place the bread in refrigerator overnight to firm up.

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