| 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>
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