The Saturday Evening Dessert - Mexican Bread Pudding

This week's Saturday Evening Dessert is a Mexican Bread Pudding. It's from the CooksRecipes website which has a fantastic selection of delicious and healthy recipes, Enjoy!  http://www.cooksrecipes.com/index.html

Mexican Bread Pudding

Layers of bread and shredded cheddar are arranged in a baking dish, covered with a sweet cinnamon syrup and then baked slowly to golden perfection.

Recipe Ingredients:

2 cups water
1 cup Splenda® Brown Sugar Blend
1/2 cup Splenda® Granulated No Calorie Sweetener

1 stick cinnamon
2 tablespoons ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt
12 (1/2-inch thick) slices of day-old French bread
2 cups shredded cheddar cheese
1 cup raisins

Cooking Directions:

1 - Bake in a preheated oven at 350°F (175°C).
2 - Combine the water, Splenda® Brown Sugar Blend, Splenda® Granulated Sweetener, cinnamon stick, cinnamon, vanilla and salt in a saucepan and bring to a boil. Set aside.
3 - In a baking dish, arrange a layer of the bread, sprinkle with a layer of cheese, then raisins and pour some of the syrup on top. Continue this process until all of the ingredients have been used.
4 - Bake for 1 hour. Serve hot or cold.
Makes 12 servings. Serving Size: 3/4 cup bread pudding.

Nutritional Information Per Serving (1/12 of recipe; 3/4 cup): Calories 250 | Calories from Fat 60 | Fat 7g (sat 4.0g) | Cholesterol 20mg | Sodium 240mg | Carbohydrates 37g | Fiber 2g | Sugars 26g | Protein 7g.

http://www.cooksrecipes.com/diabetic/mexican_bread_pudding_recipe.html