Raisin, spice and hazelnut bread pudding
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | slices | Cinnamon-raisin bread |
| ½ | cup | Hazelnuts |
| 1 | cup | Amber ale |
| 1 | cup | Whipping cream |
| 1 | cup | Milk |
| 4 | Eggs | |
| ½ | cup | Lt brown sugar; packed |
| 2 | tablespoons | Butter; melted/cooled |
| ½ | teaspoon | Pumpkin pie spice |
| ¼ | teaspoon | 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 ½ 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
Posted to MM-Recipes Digest V3 #315 Date: Sun, 17 Nov 1996 16:13:16 +0000 From: Linda Place <placel@...>