Raisin, Spice and Hazelnut Bread Pudding

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Raisin, Spice and Hazelnut Bread Pudding Ingredients

9 sl Cinnamon-raisin bread	1/2 c Lt brown sugar; packed
1/2 c Hazelnuts	2 tb Butter; melted/cooled
1 c Amber ale	1/2 ts Pumpkin pie spice
1 c Whipping cream	1/4 ts Salt
1 c Milk	1 md Orange; grated rind only
4 Eggs

Instructions for Raisin, Spice and Hazelnut Bread Pudding

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 Posted to MM-Recipes Digest V3 #315 Date: Sun, 17 Nov 1996 16:13:16 +0000 From: Linda Place

Main Ingredient: GrainsCuisine: Uncategorized

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