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Raspberry Fire Pudding




Source of Recipe


Eve Cohen and Mary Nearn, Bistro 24 and Top of the Rock


List of Ingredients




4-1/2 pints fresh raspberries, washed and dried
5 cups sugar
1 Anaheim chili, fire-roasted, skinned, seeded and ground
4 jumbo croissants, cut into 1/2-inch cubes
20 oz. half-and-half
5 large eggs
1/2 cup water
1 tsp. black pepper
1/2 tsp. cream of tartar
1/4 cup plus 2 Tbsp. tequila

Recipe



Bake 3-1/2 pints raspberries and 1/2 cup sugar on a cookie sheet in a 325-degree oven for 20 to 25 minutes.

Heat half-and-half in a saucepan until hot. In a separate bowl, combine eggs and 3/4 cup sugar. A little at a time, whisk the egg mixture into the hot half-and-half. Add Anaheim chili.

Spray an 8-inch-by-6-inch baking dish with nonstick cooking spray. Place croissant pieces in the baking dish, then pour half-and-half mixture over the croissant pieces. Place baking dish in a larger baking dish filled with 1 inch of hot water. Bake in a 325-degree oven for 30 to 40 minutes or until a knife inserted into the middle of the mixture comes out clean. Let pudding cool for 15 minutes, then cut into 6 portions and place on serving plates.

In a saucepan over medium heat, cook 1 pint raspberries, 3/4 cup sugar, ¼ cup water and black pepper until reduced and mixture coats the back of a spoon. Strain sauce, then pour over pudding servings.

In a saucepan, cook 1 cup sugar, 1/4 cup water and cream of tartar until golden brown. Remove from heat and whisk in tequila and additional water. Let cool to room temperature, then serve over pudding.