California Raisin and Beer Bread Pudding
One part of a two component recipe from a Study in California Raisins and Beer.
- 2 pounds brioche bread, cut into medium-sized cubes (about 20 cups)
- 2 cups California golden raisins, plumped in dark beer
- 7 large eggs (1 1/3 cups)
- 5 egg yolks (1/2 cup)
- 2 cups heavy cream
- 1 cup sweet dark beer*
- 1 cup granulated sugar
- 1 can (14-ounces) sweetened condensed milk
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cardamom
Spread bread cubes evenly in hotel pan. Drain raisins, reserving liquid, and sprinkle on top. In large stainless steel bowl, whisk eggs, yolks, cream, 1 cup beer, sugar, condensed milk and spices together until mixed well. Pour over bread and raisins; stir and let stand for 10 minutes. Cover with foil; place pan in larger pan filled with warm water. Bake at 300°F for 20 minutes; remove foil and continue to bake for 15 to 25 minutes or until done.
Reduce reserved liquid from raisins to 1-1/2 cups. Place serving of Raisin and Lost Abbey Creme Brulee (See recipe) on oblong platter. Garnish with beer reduction, raisins and whipped cream, as desired.
Note: Lost Abbey Judgment Day Ale is brewed with raisins and preferred for these preparations.
Nutrition Facts Per Serving
Calories 350 (35% from fat); Total Fat 14g (sat 7g, mono 4g, poly 1g, trans 0g ); Cholesterol 160mg; Protein 8g; Carbohydrate 48g; (Dietary Fiber 2g; Sugars 27g; ); Iron 2mg; Sodium 240mg; Calcium 119mg; Potassium 249mg
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