Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 sl Cinnamon-raisin bread
1/2 c Hazelnuts
1 c Amber ale
1 c Whipping cream
1 c Milk
4 Eggs
1/2 c Lt brown sugar; packed
2 tb Butter; melted/cooled
1/2 ts Pumpkin pie spice
1/4 ts Salt
1 md Orange; grated rind only

1. Heat oven to 350 degrees. Butter 2-quart souffle dish or
casserole. Cut bread into cubes (to yield 6 cups). Arrange bread
cubes and nuts in single layer on large baking sheet. Bake 10 minutes
to lightly toast bread and nuts. Remove from oven; cool slightly.

2. Combine ale, cream and milk in large bowl. Add bread cubes; mix to
coat evenly. Soak 30 minutes, stirring occasionally. Meanwhile,
coarsely chop nuts; set aside.

3. Whisk eggs in small bowl. Add brown sugar, melted butter, pumpkin
pie spice and salt. Whisk to dissolve sugar. Add egg mixture to
bread; stir to combine. Stir in orange rind and chopped nuts. Pour
into prepared dish. Place dish in baking pan filled with about 1/2
inch hot water; bake for 1 hour 15 minutes, until pudding is puffy
and firm to the touch. Remove from water bath; cool 10 minutes. Serve
warm.

Source: "Famous Chefs Cook with Beer," printed in the Chicago Tribune,
October 2, 1996

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