2 ounces Butter
1 3/4 cups water
1 cup light brown sugar
1 cinnamon stick broken
1 teaspoon ground anise
1/2 cup dark raisins
1 cup shelled pecans, toasted
10 small thin slices of hearty bread like Pepperidge Farm
1/2 cup slivered almonds, toasted
6 oz. mild Cheddar cheese, grated
Preheat oven to 375 F.
Heat the water, sugar, cinnamon sticks and anise in pan over medium heat and stir constantly until the sugar is dissolved. Add the raisins and let simmer for 5-10 minutes.
Butter the bread and toast in the oven on a cookie sheet for 5 minutes. Turn over and toast for another 5 minutes until golden brown.
Butter an oven-proof dish. Put half the toast in the bottom, sprinkle half the nuts and cheese and the raisin mixture. Be sure to discard the cinnamon ticks first. Then top with the remaining toast, nuts, cheese and raisin mixture.
Bake uncovered for 10-25 minutes until golden brown on top.