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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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BREAD PUDDING WITH RAISINS

From: Steve Schwartz, Baker Street Artisan Breads, Squirrel Hill
Primary category: Breakfast

Ingredients

6 eggs
3 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.

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Bread Pudding with Raisins - REVIEWS

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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