BREAD PUDDING WITH RAISINS
From: Steve Schwartz, Baker Street Artisan Breads, Squirrel Hill
Primary category: Breakfast
3 c heavy cream
1/ 2 c sugar
1/ 2 tsp cinnamon
1/ 2 tsp allspice
1/ 2 tsp nutmeg
2 baguettes
6 brioches
Primary category: Breakfast
Ingredients
6 eggs3 c heavy cream
1/ 2 c sugar
1/ 2 tsp cinnamon
1/ 2 tsp allspice
1/ 2 tsp nutmeg
2 baguettes
6 brioches
Procedure
Mix spices with cream and sugar and mix with a hand whisk in a bowl. Set aside mixture. Cube baguettes and brioches.
After two hours, strain raisins from water. If using rum, keep raisins in mixture. Mix raisins and bread.
Beat eggs in a bowl and add cream and spice mixture while slowly mixing until it emulsifies.
Place bread and raisins in a 9"x13"x2" pan. Pour mixture over bread, making sure each piece is covered. Bake for 30 minutes at 400° or until firm.
Divide into squares and serve with ice cream or fresh fruit. Serves 12.
