Chocolate rum raisin bread pudding (wash)

Yield: 8 Servings

Measure 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

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.

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