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
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.
Yields
8 Servings