Capirotada (Mexican Bread Pudding)

• 1 c. raisins
• 1 c. orange juice
• 3/4 c. brown sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. orange zest
• 1/4 tsp. ground nutmeg
• 5 c. 1-inch French bread cubes
• 2 1/2 c. shredded Monterey Jack cheese
• 1/2 c. chopped walnuts
• cream (for topping)

1. In small saucepan, combine raisins, juice, sugar, cinnamon, zest and nutmeg.
2. Bring ingredients to boil over medium heat, stirring occasionally.
3. In a large bowl, mix bread and raisins mixture by hand.
4. Add 2 cups of the shredded cheese and walnuts. Toss.
5. Pour into a buttered 1 1/2-quart baking dish.
6. Sprinkle remaining 1/2 cup cheese on top.
7. Bake in preheated 375u0b0 oven for 15 to 20 minutes.
8. Serve warm, topped with cream.

raisins, orange juice, brown sugar, ground cinnamon, orange zest, ground nutmeg, bread, shredded monterey jack cheese, walnuts, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=117077 (may not work)