Directions:
- Preheat oven to 350-degrees F.
- Grease a 8-inch square baking dish with 1 tablespoon butter and set aside.
- In a sauce pan combine sugar, cinnamon, scallions, cilantro, and 4 cups water and bring to a boil over high heat until syrupy and reduced by 2/3 (20-30 minutes).
- Strain syrup, discard solids and set aside.
- Butter one side of the toast with 1 tablespoon butter.
- Put half of the toast, buttered side up, in the bottom of the prepared dish in a single layer.
- Sprinkle with half the raisins, half the cheese.
- Cut remaining butter (6 tablespoons) into small pieces.
- Add half of the butter to pan over raisins and cheese.
- Pour in half of the reserved syrup.
- Repeat layers with remaining toast, raisins, cheese, butter and syrup.
- Bake for 20-30 minutes or until pudding is bubbling and cheese is browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.57 Kcal (3243 kJ) | ||
| Calories from fat | 279.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.09g | 48% | |
|---|---|---|---|
| Cholesterol | 104.24mg | 35% | |
| Sodium | 463.18mg | 19% | |
| Potassium | 382.72mg | 8% | |
| Total Carbs | 113.78g | 38% | |
| Sugars | 72.57g | 290% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 15.33g | 31% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.2mg | 18% | |
| Calcium | 383.1mg | 38% | |
| Amount Per 100 g | |||
| Calories | 382.43 Kcal (1601 kJ) | ||
| Calories from fat | 138.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.35g | 48% | |
|---|---|---|---|
| Cholesterol | 51.46mg | 35% | |
| Sodium | 228.69mg | 19% | |
| Potassium | 188.96mg | 8% | |
| Total Carbs | 56.18g | 38% | |
| Sugars | 35.83g | 290% | |
| Dietary Fiber | 1.44g | 12% | |
| Protein | 7.57g | 31% | |
| Vitamin C | 1mg | 3% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.6mg | 18% | |
| Calcium | 189.1mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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