Prep 15 mins
Cook 30 mins
A ceremonial dessert for special occasions from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 6 tablespoons olive oil
- 12 slices bread
- 3⁄4 cup pine nuts
- 1⁄8 cup granulated sugar
- 1⁄8 lb American cheese, slivered
- 1 1⁄2 cups brown sugar
- 2 cups water, hot
- 1⁄4 teaspoon cinnamon
- Preheat oven to 350F and lightly grease an 8" or 9" square casserole dish.
- Heat oil in a skillet.
- Toast bread and dip each slice into hot oil.
- Place a layer of bread in a prepared casserole topped by a scattering of pine nuts, slivers of cheese and a sprinkling of sugar.
- Alternate the layers, ending with toasted bread.
- Allow at least two inches at the top of the casserole as the mixture swells as it cooks.
- Combine brown sugar, hot water and cinnamon; cook until sugar is dissolved.
- Pour one cup of the sauce into the casserole and bake for 30 minutes, basting frequently with additional sauce.