Raisin~ Spice & Hazelnut Bread Pudding Recipe

Raisin~ Spice & Hazelnut Bread Pudding Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
9 slice: Cinnamon-raisin bread,
1/2 cup: Hazelnuts,
1 cup: Amber ale,
1 cup: Whipping cream,
1 cup: Milk,
4: Eggs,
1/2 cup: Lt brown sugar, packed
2 tbsp: Butter, melted/cooled
1/2 tsp: Pumpkin pie spice,
1/4 tsp: Salt,
1 medium: Orange, grated rind only

Directions:

1. Heat oven to 350 degrees. Butter 2-quart souffle dish or
casserole. Cut bread into cubes (to yield 6 cups). Arrange bread
cubes and nuts in single layer on large baking sheet. Bake 10 minutes
to lightly toast bread and nuts. Remove from oven; cool slightly.

2. Combine ale, cream and milk in large bowl. Add bread cubes; mix to
coat evenly. Soak 30 minutes, stirring occasionally. Meanwhile,
coarsely chop nuts; set aside.

3. Whisk eggs in small bowl. Add brown sugar, melted butter, pumpkin
pie spice and salt. Whisk to dissolve sugar. Add egg mixture to
bread; stir to combine. Stir in orange rind and chopped nuts. Pour
into prepared dish. Place dish in baking pan filled with about 1/2
inch hot water; bake for 1 hour 15 minutes, until pudding is puffy
and firm to the touch. Remove from water bath; cool 10 minutes. Serve
warm.

Source: "Famous Chefs Cook with Beer," printed in the Chicago Tribune,
October 2, 1996


Source from luhu.jp