1 1-pound loaf cinnamon swirl
-raisin bread; ends and
-crusts removed, bread cut
-into cubes
1 1/2 c Milk
4 Eggs
1/2 c Whipping cream
1/2 c Firmly packed golden brown
-sugar
1/3 c Baileys Original Irish Cream
-liqueur
1/4 c Dark rum
2 1/2 oz Semisweet chocolate; chopped
1/2 c (scant) raisins
1 tb Grated orange peel
1/2 ts Vanilla extract
-BAILEYS CREME ANGLAISE-
1 1/3 c Whipping cream
2/3 c Milk
2/3 Vanilla bean; split
-lengthwise
4 Egg yolks
1/4 c Sugar
1/4 c Baileys Original Irish Cream
-liqueur
from Bon Appetit, October, 1990
Place bread cubes in large bowl. Whisk milk, eggs, cream, sugar, liqueur
and rum in another bowl. Mix in chocolate, raisins, orange peel and
vanilla. Pour liquid over bread cubes and mix. Cover and refrigerate 30
minutes.
Preheat oven to 350 degrees F. Butter 9-inch springform pan with 2
3/4-inch-high sides. Wrap outside of pan with foil. Pour pudding mixture
into prepared pan. Bake until bread pudding is set in center, about 50
minutes.
Cook to lukewarm. Run small knife around pudding and release pan sides.
Serve warm, with sauce.
8 servings.
Baileys Creme Anglaise:
Makes about 2 1/2 cups
Scald cream and milk with vanilla bean in heavy medium saucepan.
Meanwhile, whisk yolks and sugar in medium bowl to blend. Slowly whisk in
scalded mixture. Return custard to saucepan and stir over low heat until
mixture thickens and leaves path on back of spoon when finger is drawn
across, about 6 minutes; do not boil or mixture will curdle. Strain into
medium bowl. Stir in liqueur. Cover and chill. (Can be prepared 1 day
ahead.)
Yields
1 Servings