Chocolate Chip And Raisin Bread Pudding With Baileys Cream
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Chocolate Chip And Raisin Bread Pudding With Baileys Cream
  Chocolate    Bread    Pudding    Raisins  
Last updated 6/12/2012 1:15:16 AM. Recipe ID 44570. Report a problem with this recipe.
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      Title: Chocolate chip and raisin bread pudding with baileys crem
 Categories: None
      Yield: 1 Servings
 
      1    1-pound loaf cinnamon swirl
           -raisin bread; ends and
           -crusts removed, bread cut
           -into cubes
  1 1/2 c  Milk
      4    Eggs
    1/2 c  Whipping cream
    1/2 c  Firmly packed golden brown
           -sugar
    1/3 c  Baileys Original Irish Cream
           -liqueur
    1/4 c  Dark rum
  2 1/2 oz Semisweet chocolate; chopped
    1/2 c  (scant) raisins
      1 tb Grated orange peel
    1/2 ts Vanilla extract

MMMMM-------------------BAILEYS CREME ANGLAISE------------------------
  1 1/3 c  Whipping cream
    2/3 c  Milk
    2/3    Vanilla bean; split
           -lengthwise
      4    Egg yolks
    1/4 c  Sugar
    1/4 c  Baileys Original Irish Cream
           -liqueur
 
  
  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.)
  




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Recipe ID 44570 (Apr 03, 2005)

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