Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | White bread, toasted torn in pieces |
| ½ cup | Raisins |
| 1 tablespoon | Ground cinnamon |
| 1 teaspoon | Ground nutmeg |
| 1 cup | Sugar |
| 1½ cup | Hot water |
| 4 ounces | Shredded Cheddar cheese |
In bowl, combine toast pieces, raisins and spices; set aside. In heavy skillet, heat and stir sugar over low heat until melted and golden brown, about 20 minutes. Remove from heat; carefully stir in hot water. Return to heat to dissolve mixture about 5 minutes. Pour syrup evenly over toast mixture. Toss to moisten. Turn half the mixture into lightly greased 1½ quart casserole; sprinkle with cheese. Top with remaining toast mixture. Bake uncovered in 325 oven for 20 minutes . Serve warm. Serves 6
From: Recipes and Remembrances, U.S. Army War College, 1980 Shared By: Pat Stockett