Raspberry Cinnamon Bread Pudding
|Day old bread cubes||8 1⁄2 Cup (136 tbs)|
|Milk||6 Cup (96 tbs)|
|Chambord/Other berry liqueur / extract||2 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Ground mace/Ground nutmeg||1 Teaspoon|
|Melted butter||6 Tablespoon|
|Vanilla extract||2 1⁄4 Teaspoon|
|Eggs||3 Large, beaten|
|Fresh raspberries||1⁄2 Cup (8 tbs)|
|Cold butter||2 Tablespoon, chopped|
1. Heat oven to 350°. Combine the bread cubes, milk, and raspberry liqueur; soak until bread absorbs liquid, about 45 minutes. Meanwhile, combine sugar, cinnamon, and mace. Add sugar mixture to the bread mixture. Stir in the melted butter, vanilla, and eggs. Transfer to a buttered 9- x 11- X 2-inch baking dish, and mix in the raspberries. Dot the top with butter.
2. Place baking dish on a sheet pan to catch any drippings (the pudding will rise as it bakes). Bake in center of oven for 1 hour. Turn off oven, and leave pudding in oven for 30 minutes more. Cool to room temperature before cutting into 16 portions.