Recipe - Chocolate Chip And Raisin Bread Pudding With Baileys Creme

1 1pound loaf cinnamon swirl
raisin bread; ends and
crusts removed, bread cut
into cubes
1 One half cup Milk
4 Eggs
One half cup Whipping cream
One half cup Firmly packed golden brown
sugar
1/3 cup Baileys Original Irish Cream
liqueur
One fourth cup Dark rum
2 One half ounce Semisweet chocolate; chopped
One half cup (scant) raisins
1 tablespoon Grated orange peel
One half teaspoon Vanilla extract

BAILEYS CREME ANGLAISE
1 1/3 cup Whipping cream
2/3 cup Milk
2/3 Vanilla bean; split
lengthwise
4 Egg yolks
One fourth cup Sugar
One fourth cup Baileys Original Irish Cream
liqueur

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 9inch springform pan with 2
3/4inchhigh 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 One half 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 recipeludigest by molony molony@scsn.net on Mar 13, 1998