| 1 | butter oven-proof baking dish. |
| 2 | Tear bread into 1-inch pieces and toast in 350°F oven for 10 minutes. |
| 3 | Toss bread and nuts in a mixing bowl. |
| 4 | Place sugar in saucepan over medium heat and stir continuously until sugar melts and turns caramel color. |
| 5 | Add water immediatly, being very carefull because the caramel will bubble and splatter. |
| 6 | Caramel may partially solidify but will liquify as it reheats. |
| 7 | Reduce heat and add raisins, vanilla and butter to caramel syrup while still hot. |
| 8 | Stir until butter melts and pour syrup mixture over bread mixture. |
| 9 | If not entirely soaked, add sweet wine as needed. |
| 10 | Place mixture in baking dish and top with cheese. |
| 11 | Bake at 350°F for 30 minutes. |
| 12 | Serve with whipped cream or ice cream. |
| 13 | Walt new mexico magazine april-93 |
