DESSERT

BREAD PUDDING WITH CHEDDAR AND RAISINS

This is nothing like the pineapple-glazed bread pudding served at Stephen's, but it's an interesting twist on a favorite. Serve warm, with a sweet dessert wine if you wish.

• 8 thick slices white bread

• 1 cup sugar

•  ½ teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 3 tablespoons butter, softened

• 1 cup raisins

•  ½ pound mild Cheddar cheese, grated

Butter an 8-inch square baking pan. Toast bread; remove and discard crusts. Heat oven to 350 degrees.

In a heavy saucepan, melt the sugar over medium-high heat, stirring until it is deep caramel, about 4 minutes. Remove pan from heat, and carefully pour in 1 ½ cups water in a slow stream, stirring constantly. (The sugar will harden initially.) Place pan over medium-low heat and cook, stirring, until caramel dissolves. Stir in vanilla and cinnamon, and simmer about 1 minute.

Spread the toast with the butter and arrange it, butter side down, in 2 layers in the prepared pan. Sprinkle on the raisins and cheese. Pour on the caramel syrup, pressing down the toast and making sure the cheese is moistened. Bake 30 minutes. Makes 6 servings.

Source: Adapted from Gourmet's America (Random, 1994).

Per serving: 496 calories (35 percent from fat), 19.5 g fat (11.8 g saturated, 5.3 g monounsaturated), 54.9 mg cholesterol, 12.8 g protein, 70.4 g carbohydrates, 1.9 g fiber, 505 mg sodium.

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