Harrah's Bread Pudding

Recipe Ingredients

		Unsalted butter - as needed
4		French sandwich rolls - (6" long) - ends trimmed
3/4 cup	120g / 4.2oz	Raisins
3 cups	711ml	Whipping cream
3 cups	711ml	Half-and-half
2 cups	396g / 13oz	Sugar
3/4 teaspoon	3.8ml	Vanilla extract
3/4 teaspoon	3.8ml	Cinnamon
3/4 teaspoon	3.8ml	Nutmeg
7		Eggs
3/4 teaspoon	3.8ml	Salt

Recipe Instructions

Heat the oven to 325 degrees. Grease the bottom and sides of a 13- by 9-inch glass baking dish with butter.

Cut the bread into 1-inch cubes and spread them evenly in the pan. Sprinkle with the raisins.

Mix together the cream, half-and-half, sugar, vanilla, cinnamon, nutmeg, eggs and salt in an electric mixer on low speed until smooth, 2 minutes. Pour over the bread and raisins, pressing down on the bread cubes so the custard covers them.

Fill the bottom of a large pan with water to come up half an inch on the sides. Place the bread pudding pan inside the larger pan and bake until the pudding is browned on top and a knife inserted near the center comes out clean, 1 hour, 15 minutes. Remove the pudding dish from the larger pan and let it cool 5 minutes. Cut into pieces and serve.

This recipe yields 12 servings.

Each serving: 417 calories; 298 mg sodium; 184 mg cholesterol; 21 grams fat; 12 grams saturated fat; 51 grams carbohydrates; 7 grams protein; 0.85 gram fiber.

Source:
The Los Angeles Times, 12-12-2001

Rating

Average rating:

8.5 (2 votes)

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