Recipe Archives->Breads Pudding->Raspberry 01

Raspberry Bread Pudding

1 loaf french bread, cut into 12 slices, on the diagonal, 3/4" thick and dried
unsalted butter
1 quart milk
1" piece vanilla bean
8 eggs
6 Tbsp Framboise (non-sweet raspberry brandy)
1 cup sugar
10 oz fresh or frozen raspberries

Butter each slice of bread on both sides.

Put milk in heavy sauce pan.  Split vanilla lengthwise, and add to
milk.  Heat milk over medium heat until nearly boiling.  Remove
vanilla bean and scrape seeds into milk.  While milk is heating,
put eggs, sugar and Framboise in a mixing bowl and whisk until
smooth.  After scraping vanilla seeds into milk, slowly whisk hot
milk into egg mixture, creating a smooth custard.  Put four slices
of bread in the bottom of an ungreased, 3" deep baking dish with
cover.  Place 1/2 of the raspberries on top of the bread, and then
pour in 1/3 of the custard.  Add a second layer of bread.  Top this
with the rest of the raspberries, and another 1/3 of the custard.
Add the last layer of bread and top with the remainder of the
custard.

Preheat the oven to 350 degrees F.  Cover the custard dish and
place in oven, in another, larger dish, and add hot water to the
outside dish until it reaches half way up the sides of the inner
dish.  Bake for 45 minutes.  Remove the inner dish from the water,
and return it to the oven for another 30 minutes.  [NOTE: this is
where it tends to get out-of-hand on me :-)].  Remove cover [if it
hasn't already been pushed off :-)]  and bake for a final 15 minutes.

Allow to cool (room temperature, or a little warm), cut and serve!

Printable version: raspberry01.txt.