Chocolate Chip and Raisin Bread Pudding with Baileys Creme

from Bon Appetit, October, 1990

1 1-pound loaf cinnamon swirl raisin bread, ends and crusts
removed, bread cut into cubes
1 1/2 cups milk
4 eggs
1/2 cup whipping cream
1/2 cup firmly packed golden brown sugar
1/3 cup Baileys Original Irish Cream liqueur
1/4 cup dark rum
2 1/2 ounces semisweet chocolate, chopped
1/2 cup (scant) raisins
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
Baileys Creme Anglaise*

Place bread cubes in large bowl. Whisk milk, eggs, cream, sugar, liqueur and rum in another bowl. Mix in chocolate, raisins, orange peel and vanilla. Pour liquid over bread cubes and mix. Cover and refrigerate 30 minutes.

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 mixture into prepared pan. Bake until bread pudding is set in center, about 50 minutes.

Cook to lukewarm. Run small knife around pudding and release pan sides. Serve warm, with sauce.

8 servings.

*Baileys Creme Anglaise

Makes about 2 1/2 cups

1 1/3 cups whipping cream
2/3 cup milk
2/3 vanilla bean, split lengthwise
4 egg yolks
1/4 cup sugar
1/4 cup Baileys Original Irish Cream liqueur

Scald cream and milk with vanilla bean in heavy medium saucepan.

Meanwhile, whisk yolks and sugar in medium bowl to blend. Slowly whisk in scalded mixture. Return custard to saucepan and stir over low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes; do not boil or mixture will curdle. Strain into medium bowl. Stir in liqueur. Cover and chill. (Can be prepared 1 day ahead.)

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