Name: Chocolate Chip and Raisin Bread Pudding with Baileys Creme
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1-pound loaf cinnamon swirl; 1/3 c Baileys Original Irish Cream; 1/2 c (scant) raisins; 1/2 c Firmly packed golden brown; 2 1/2 oz Semisweet chocolate; chopped; 1/2 c Whipping cream; 1 1/3 c Whipping cream; 2/3 c milk; 4 Eggs; 4 Egg yolks; 1/4 c Sugar; 1/2 ts Vanilla extract; 1/4 c Baileys Original Irish Cream; 2/3 Vanilla bean; split; 1 1/2 c milk; 1/4 c Dark rum; 1 tb Orange Peel Grated; BAILEYS CREME ANGLAISE

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INGREDIENTS

1 1-pound loaf cinnamon swirl
1/3 c Baileys Original Irish Cream
1/2 c (scant) raisins
1/2 c Firmly packed golden brown
2 1/2 oz Semisweet chocolate; chopped
1/2 c Whipping cream
1 1/3 c Whipping cream
2/3 c milk
4 Eggs
4 Egg yolks
1/4 c Sugar
1/2 ts Vanilla extract
1/4 c Baileys Original Irish Cream
2/3 Vanilla bean; split
1 1/2 c milk
1/4 c Dark rum
1 tb Orange Peel ; Grated
BAILEYS CREME ANGLAISE

Servings

INSTRUCTIONS

from Bon Appetit, October, 1990 Place bread cubes in large bowl. Whisk milk, eggs, cream, sugar, liqueur and rum in another bowl. Mix in chocolate, raisins, orange peel and vanilla. Pour liquid over bread cubes and mix. Cover and refrigerate 30 minutes. Preheat oven to 350 degrees F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Pour pudding mixture into prepared pan. Bake until bread pudding is set in center, about 50 minutes. Cook to lukewarm. Run small knife around pudding and release pan sides. Serve warm, with sauce. 8 servings. Baileys Creme Anglaise: Makes about 2 1/2 cups Scald cream and milk with vanilla bean in heavy medium saucepan. Meanwhile, whisk yolks and sugar in medium bowl to blend. Slowly whisk in scalded mixture. Return custard to saucepan and stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes; do not boil or mixture will curdle. Strain into medium bowl. Stir in liqueur. Cover and chill. (Can be prepared 1 day ahead.) Posted to recipelu-digest by molony on Mar 13, 1998

NOTES

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Chocolate Chip and Raisin Bread Pudding with Baileys Creme

1  1-pound loaf cinnamon swirl 
1/3 c Baileys Original Irish Cream 
1/2 c (scant) raisins 
1/2 c Firmly packed golden brown 
2 1/2 oz Semisweet chocolate; chopped 
1/2 c Whipping cream 
1 1/3 c Whipping cream 
2/3 c milk 
4  Eggs 
4  Egg yolks 
1/4 c Sugar 
1/2 ts Vanilla extract 
1/4 c Baileys Original Irish Cream 
2/3  Vanilla bean; split 
1 1/2 c milk 
1/4 c Dark rum 
1 tb Orange Peel Grated
  BAILEYS CREME ANGLAISE

from Bon Appetit, October, 1990    Place bread cubes in large bowl. Whisk milk, eggs, cream, sugar, liqueur  and rum in another bowl. Mix in chocolate, raisins, orange peel and  vanilla. Pour liquid over bread cubes and mix. Cover and refrigerate 30  minutes.    Preheat oven to 350 degrees F. Butter 9-inch springform pan with 2  3/4-inch-high sides. Wrap outside of pan with foil. Pour pudding mixture  into prepared pan. Bake until bread pudding is set in center, about 50  minutes.    Cook to lukewarm. Run small knife around pudding and release pan sides.  Serve warm, with sauce.          8    servings.    Baileys Creme Anglaise:    Makes about 2 1/2 cups    Scald cream and milk with vanilla bean in heavy medium saucepan.    Meanwhile, whisk yolks and sugar in medium bowl to blend. Slowly whisk in  scalded mixture. Return custard to saucepan and stir over low heat until  mixture thickens and leaves path on back of spoon when finger is drawn  across, about 6 minutes; do not boil or mixture will curdle. Strain into  medium bowl. Stir in liqueur. Cover and chill. (Can be prepared 1 day  ahead.)    Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998

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Nutrition

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Serving Size: 1 Serving (2071g)
Recipe Makes: 1 Servings

Calories: 4321
Calories from Fat: 2583 (60%)

Amt Per Serving		% DV

	Total Fat 287g	383 %
	Saturated Fat 109.9g	550 %
	Monounsaturated Fat 114.4g
	Polyunsanturated Fat 38.1g
Cholesterol 11104mg		3417 %
Sodium 1758mg		61 %
Potassium 2233.8mg		59 %
Total Carbohydrate 188.2g		55 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 187.6g
Protein 218.8g		313 %
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Calories per serving: 4321

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