Recipe - Raisin Spice And Hazelnut Bread Pudding

9 sl Cinnamonraisin bread
One half cup Hazelnuts
1 cup Amber ale
1 cup Whipping cream
1 cup Milk
4 Eggs
One half cup Lt brown sugar; packed
2 tablespoon Butter; melted/cooled
One half teaspoon Pumpkin pie spice
One fourth teaspoon Salt
1 md Orange; grated rind only

1. Heat oven to 350 degrees. Butter 2quart 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 One half 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 MMRecipes Digest V3 #315

Date: Sun, 17 Nov 1996 16:13:16 +0000

From: Linda Place placel@worldnet.att.net