| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Irish | 1 | Servings | |
INGREDIENTS
| 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 |
| 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 |
| 8 | servings. |
INSTRUCTIONS
BAILEYS CREME ANGLAISE 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 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. 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.) Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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