Raspberry bread pudding #2

Yield: 12 Servings

Measure Ingredient
1 \N Loaf French bread; cut into 12 slices; on the diagonal, approx 3/4\" thick and allowed to dry
\N \N Unsalted butter
1 quart Milk
1 \N (1-inch) piece vanilla bean
8 \N Eggs
6 tablespoons Framboise (non-sweet raspberry brandy)
1 cup Sugar
10 ounces Fresh or frozen raspberries

Butter each slice of bread on both sides. Put milk in heavy sauce pan.

Split vanilla lengthwise, and add to milk. Heat milk over medium heat until nearly boiling. Remove vanilla bean and scrape seeds into milk. While milk is heating, put eggs, sugar and Framboise in a mixing bowl and whisk until smooth. After scraping vanilla seeds into milk, slowly whisk hot milk into egg mixture, creating a smooth custard. Put four slices of bread in the bottom of an ungreased, 3" deep baking dish with cover. Place ½ of the raspberries on top of the bread, and then pour in ⅓ of the custard. Add a second layer of bread. Top this with the rest of the raspberries, and another ⅓ of the custard. Add the last layer of bread and top with the remainder of the custard.

Preheat the oven to 350 degrees F. Cover the custard dish and place in oven, in another, larger dish, and add hot water to the outside dish until it reaches half way up the sides of the inner dish. Bake for 45 minutes.

Remove the inner dish from the water, and return it to the oven for another 30 minutes. [NOTE: this is where it tends to get out-of-hand on me :-)]. Remove cover [if it hasn't already been pushed off :-)] and bake for a final 15 minutes.

Allow to cool (room temperature, or a little warm), cut and serve! ARIELLE@...

(STEPHANIE DA SILVA)

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