Wine and Cheese Bread Pudding

Directions

1. 1
   Place bread slices on baking sheet and toast under broiler until light brown.
2. 2
   Tear into bite-size pieces; spread in even layer in 12 x 8 x 2-inch baking dish.
3. 3
   Drizzle wine over bread so all is moistened.
4. 4
   Sprinkle raisins evenly over bread, then sprinkle evenly with Monterey Jack cheese; set aside.
5. 5
   In 2-quart heavy saucepan, cook sugar over medium heat without stirring until sugar begins to melt at edge.
6. 6
   Start stirring with wooden spoon and stir until sugar melts completely and turns straw-colored.
7. 7
   Reduce heat; stir constantly until sugar is color of dark honey.
8. 8
   Remove from heat; add water very gradually, stirring constantly.
9. 9
   Mixture will boil up .
10. 10
    If lumps of hard caramel develop, return pan to heat; boil until mixture is smooth.
11. 11
    Remove from heat; stir in cinnamon and butter.
12. 12
    Pour evenly over bread.
13. 13
    Cover with foil; bake at 350 F 30 minutes.
14. 14
    Remove foil; cool 10 minutes.
15. 15
    Serve warm with whipped cream.
16. 16
    Sodium 270 mg.