Brandied raisin custard bread pudding recipe
Brandied Raisin Custard Bread Pudding recipe
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- Bread, cut into 1/2-inch cubes
- 1-1/3 ounces raisins (about 8 teaspoons)
- 2-1/2 ounces brandy (about 5 Tablespoons)
- Grated rind of 1/4 orange
- 1-1/4 cups half & half
- 2 eggs
- 2 egg yolks
- 3-1/3 ounces sugar (about 1/2 cup)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon mace
Butter a 9 x 12-inch baking dish. Place a water bath in a 350-degree oven when starting preparation.
Cut enough bread into cubes to fill the 9 x 12-inch baking dish. Add enough milk to soften the bread thoroughly. In a saucepan, simmer the raisins in the brandy until the brandy evaporates. Add a little water to re-plump the raisins. Sprinkle the grated orange rind over the bread, and scatter the raisins over the rind and bread.
Mix together the remaining ingredients and toss thoroughly with the bread mixture. Cover with buttered parchment. Bake in the hot water bath in a 350-degree oven for 1 hour and 15 minutes.
Reference: Brandied raisin custard bread pudding recipe
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