WQED mobile
menu
close menu

AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)

BREAD PUDDING WITH RAISINS

From: Steve Schwartz, Baker Street Artisan Breads, Squirrel Hill
Primary category: Breakfast

Ingredients

6 eggs
3 c heavy cream
1/ 2 c sugar
1/ 2 tsp cinnamon
1/ 2 tsp allspice
1/ 2 tsp nutmeg
2 baguettes
6 brioches

Procedure

Mix spices with cream and sugar and mix with a hand whisk in a bowl. Set aside mixture. Cube baguettes and brioches.

After two hours, strain raisins from water. If using rum, keep raisins in mixture. Mix raisins and bread.

Beat eggs in a bowl and add cream and spice mixture while slowly mixing until it emulsifies.

Place bread and raisins in a 9"x13"x2" pan. Pour mixture over bread, making sure each piece is covered. Bake for 30 minutes at 400° or until firm.

Divide into squares and serve with ice cream or fresh fruit. Serves 12.

RETURN TO ALL RECIPES

Bread Pudding with Raisins - NOTES

add your own note

This will be added to your recipes.

Bread Pudding with Raisins - REVIEWS

Facebook


 


featured specials

WQED is proud to partner with Highmark Blue Cross Blue Shield to cover important health topics. "Living With Mental Illness" explores diagnosis, treatment and ending the stigma associated with behavioral health issues. The "Men & Cancer" and "Women & Cancer" series reports on early detection and the latest treatment of cancers most commonly associated with men and women.

documentaries

  • WQED first told her story in "Portraits for the Home Front." Now the legacy of Elizabeth Black continues in a new documentary.