Raisin~ Spice & Hazelnut Bread Puddingdesserts 9 slice cinnamon-raisin bread 1/2 cup hazelnuts 1 cup amber ale 1 cup whipping cream 1 cup milk 4 eggs 1/2 cup lt brown sugar; packed 2 tablespoon butter; melted/cooled 1/2 teaspoon pumpkin pie spice 1/4 teaspoon salt 1 medium orange; grated rind only 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 |
