• 16servings
  • 450calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (1 pound) loaf white sandwich bread, cut into 1-inch pieces

  2. 1 cup chopped pecans

  3. 1/2 cup raisins

  4. 1/2 cup crumbled farmer cheese

  5. 1/3 cup shredded Monterey Jack cheese

  6. 4 cups 1% milk

  7. 1 cup SPLENDA Brown Sugar Blend

  8. 4 tablespoons unsalted butter, melted

  9. 3 large eggs

  10. 1 teaspoon ground cinnamon

  11. 1/2 teaspoon ground cloves

  12. 1 tablespoon fresh grated orange zest

  13. 1 1/2 teaspoons fresh grated lemon zest

  14. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Coat a 9x13-inch baking dish with vegetable cooking spray.

  2. Place bread in a large bowl; drizzle with 4 tablespoons of the butter and toss to coat. Place bread in two large baking pans and bake, 10 minutes, stirring once, until lightly toasted. Set aside to cool slightly. Maintain oven temperature.

  3. Combine the bread, pecans, raisins, farmer cheese, and Monterey Jack cheese in a large bowl and toss together.

  4. Whisk together milk, SPLENDA Brown Sugar Blend, remaining 4 tablespoons butter, eggs, cinnamon, cloves, orange zest, lemon zest, and vanilla in a large bowl. Add milk mixture to bread mixture, stirring to combine. Let stand 10 minutes, stirring occasionally, until most of liquid is absorbed. Spoon into prepared dish.

  5. Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.


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