Mexican bread pudding (Serves 4)

Through today?s recipe, we are introducing the newest of the Kairali sisters, Chitra.  Today?s recipe and pictures are products of her hard work. Chithu has been a constant supporter of this blog both by way of encouragement and critical advice and by her commendable and sincere efforts in promoting this blog among her friends and acquaintances in Maryland and surroundings. More importantly,  she is  Suji?s best friend and shares a unique heart to heart relationship from their college days back home.

Well, now about the recipe. This  recipe outlines the Mexican take on bread pudding. The rich & lovely flavor of almonds, anise, cinnamon and  pecan is a sure treat both to the eyes and palates.  Best when served cold, it tastes wonderful when served warm too. Trust me, the rich aroma will tantalize your nostrils as you wait impatiently for the baking to be done. Here comes the recipe, please give it a try and let us know as to how it came out?..

White bread 10 slices
Butter 2 oz plus extra for greasing
Water 12 fluid oz or 1 1/2 cups
Brown sugar 8 oz
Cinnamon 1? stick
Ground anise 1 tsp
Raisins 2 oz
Shelled pecans 3 oz, toasted and chopped
Almonds 2 oz, slivered and toasted
Cheddar cheese (mild) grated 6 oz

Preparation

Preheat oven to 350 F.Grease a baking tray liberally with butter and set aside. Smear butter to one side of bread slices and arrange buttered side up on the greased baking sheet. Bake for 5 minutes or until golden brown. Turnover and bake the other side for 5 minutes.

In the meantime heat water, sugar, cinnamon stick and anise in a pan over medium to low heat and stir constantly until the sugar  dissolves completely. Next throw in raisins and let it simmer for 5 minutes without stirring. Remove from the fire and keep it aside.

Line the base of an oven proof dish with half the bread toast. Sprinkle over half the pecans and almonds. Spread over half of the grated cheese. Remove the cinnamon stick from the syrup mix drizzle about half the syrup mix along with half the raisins over the toast. Place the rest of the toast on top sprinkle over nuts and grated cheese followed by the syrup with raisin mixture. Make sure each slice of bread is coated well with the sugar-anise syrup. Bake for 20-30minutes or until a golden brown crust is formed on top.