Raisin~ spice & hazelnut bread pudding
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Raisin~ spice & hazelnut bread pudding
  Bread    Pudding    Raisins    Spices  
Last updated 6/12/2012 1:19:47 AM. Recipe ID 51240. Report a problem with this recipe.
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      Title: Raisin~ spice & hazelnut bread pudding
 Categories: Desserts
      Yield: 8 Servings
 
      9 sl Cinnamon-raisin bread
    1/2 c  Hazelnuts
      1 c  Amber ale
      1 c  Whipping cream
      1 c  Milk
      4    Eggs
    1/2 c  Lt brown sugar; packed
      2 tb Butter; melted/cooled
    1/2 ts Pumpkin pie spice
    1/4 ts Salt
      1 md 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.
  




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Recipe ID 51240 (Apr 03, 2005)

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