Chocolate Chip And Raisin Bread Pudding With Baileys Creme Recipe
Servings: 1
Ingredients
- 1 x 1-lb. loaf cinnamon swirl raisin bread, ends and crusts removed, bread cut into cubes
- 1 1/2 c. Lowfat milk
- 4 x Large eggs
- 1/2 c. Whipping cream
- 1/2 c. Firmly packed golden sugar
- 1/3 c. Baileys Original Irish Cream liqueur
- 1/4 c. Dark rum
- 2 1/2 ounce Semisweet chocolate, minced
- 1/2 c. (scant) raisins
- 1 Tbsp. Grated orange peel
- 1/2 tsp Vanilla extract
- 1 1/3 c. Whipping cream
- 2/3 c. Lowfat milk
- 2/3 x Vanilla bean, split lengthwise
- 4 x Egg yolks
- 1/4 c. Sugar
- 1/4 c. Baileys Original Irish Cream liqueur
Directions
- Place bread cubes in large bowl. Whisk lowfat milk, Large eggs, cream, sugar, liqueur and rum in another bowl. Fold in chocolate, raisins, orange peel and vanilla. Pour liquid over bread cubes and mix. Cover and chill 30 min.
- 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 mix into prepared pan. Bake till bread pudding is set in center, about 50 min.
- Cook to lukewarm. Run small knife around pudding and release pan sides.
- Serve hot, with sauce.
- 8 servings.
- Baileys Creme Anglaise:Makes about 2 1/2 c.
- Scald cream and lowfat milk with vanilla bean in heavy medium saucepan.
- Meanwhile, whisk yolks and sugar in medium bowl to blend. Slowly whisk in scalded mix. Return custard to saucepan and stir over low heat till mix thickens and leaves path on back of spoon when finger is drawn across, about 6 min; don't boil or possibly mix will curdle. Strain into medium bowl. Stir in liqueur. Cover and chill. (Can be prepared 1 day ahead.)
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