| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Chicago | Desserts | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #315 Date: Sun, 17 Nov 1996 16:13:16 +0000 From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Jesus: the human face of God”