• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Raisin, Spice and Hazelnut Bread Pudding

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 9 sl Cinnamon-raisin bread
  • 1/2 c Hazelnuts
  • 1 c Amber ale
  • 1 c Whipping cream
  • 1 c Milk
  • 4 Eggs
  • 1/2 c Lt brown sugar; packed
  • 2 tb Butter; melted/cooled
  • 1/2 ts Pumpkin pie spice
  • 1/4 ts Salt
  • 1 md Orange; grated rind only


1. Heat oven to 350 degrees. Butter 2-quart souffle dish or casserole. Cut
bread into cubes (to yield 6 cups). Arrange bread cubes and nuts in single
layer on large baking sheet. Bake 10 minutes to lightly toast bread and
nuts. Remove from oven; cool slightly.

2. Combine ale, cream and milk in large bowl. Add bread cubes; mix to coat
evenly. Soak 30 minutes, stirring occasionally. Meanwhile, coarsely chop
nuts; set aside.

3. Whisk eggs in small bowl. Add brown sugar, melted butter, pumpkin pie
spice and salt. Whisk to dissolve sugar. Add egg mixture to bread; stir to
combine. Stir in orange rind and chopped nuts. Pour into prepared dish.
Place dish in baking pan filled with about 1/2 inch hot water; bake for 1
hour 15 minutes, until pudding is puffy and firm to the touch. Remove from
water bath; cool 10 minutes. Serve warm.

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