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Hazelnut Custard Bread Pudding

Source of Recipe


Mixing Bowl (Fall/Winter 2010)



List of Ingredients



• 10 slices day-old white or cinnamon bread, torn into bite-size pieces
  
• 1 cup raisins
  
• 4 eggs, lightly beaten
  
• 2½ cups milk
  
• 1½ cups sugar
  
• 4 Tbsp butter, melted
  
• 2 tsp ground cinnamon
  
• 2 tsp vanilla
  
• 1 tsp nutmeg
  
• 2/3 cup sugar
  
• 2 Tbsp all-purpose flour
  
• ½ cup water
  
• ½ cup Frangelico (hazelnut liqueur)
  
• 7 Tbsp butter, cut up
  






Instructions



1. Preheat oven to 350° F. Grease a 2-quart rectangular baking dish. Place torn bread and raisins in prepared dish; set aside.
   
   
2. In a large bowl, combine eggs, milk, the 1½ cups sugar, the 4 tablespoons melted butter, cinnamon, 1 teaspoon of the vanilla, and the nutmeg. Pour over bread and raisins in prepared dish. Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool slightly.
   
   
3. Meanwhile, for sauce: In a small saucepan, combine the 2/3 cup sugar and the flour. Whisk in water and Frangelico until smooth. Add butter. Bring to boiling over medium heat. Cook and stir for 2 minutes. Remove from heat; stir in the remaining 1 teaspoon vanilla. Serve warm sauce over warm bread pudding.
   
   Makes 8 servings.