Chocolate rum raisin bread pudding (wash)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dark raisins |
| ⅓ | cup | Rum |
| 4 | cups | Dry rustic bread |
| ½ | cup | Sugar |
| 1 | quart | Milk |
| 3 | larges | Eggs; beaten |
| 1 | Orange; zest of | |
| 1 | Lemon; zest of | |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Nutmeg |
| 1 | cup | Dark chocolate shavings |
Directions
Preheat oven to 350.
Soak raisins in rum until plump, about I hour. In a large bowl, combine bread, sugar, milk, eggs, orange zest, lemon zest, cinnamon and nutmeg.
Refrigerate I hour or until bread is soft. Stir in raisins, rum and chocolate. Pour into buttered 9 x 9 inch pan. Bake 45 minutes to I hour until set and golden brown.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Levee Street Rest, Hoquiam, Wash.