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
- 2� cups milk
- 1� 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
- � cup water
- � cup Frangelico (hazelnut liqueur)
- 7 Tbsp butter, cut up
Instructions
- Preheat oven to 350� F. Grease a 2-quart rectangular baking dish. Place torn bread and raisins in prepared dish; set aside.
- In a large bowl, combine eggs, milk, the 1� 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.
- 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.
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