American Firehouse Cuisine: Bread Pudding

FDNY Firefighter Joseph Bonanno’s latest edition of American Firehouse Cuisine brings you one of his favorites: Bread pudding!

In each episode, the veteran firefighter, three-time cookbook author, and accomplished chef shares recipes and cooking tips and techniques presented in a nostalgic replica New York City Firehouse kitchen, complete with a fire pole entrance for host and guests!

Ingredients:

  • Raisins – eight ounces
  • Raspberry liqueur – three ounces
  • White bread – sliced/24 ounces
  • Heavy cream – 1 quart
  • Butter – 4 ounces (two ounces melted, two ounces cold)
  • Eggs – 3
  • Sugar – 12 ounces
  • Vanilla extract – one ounce

Directions:

  • Warm raisins and liqueur on low temperature to plump the raisins for 5 to 10 minutes (do not boil) and set aside.
  • Make bread stale by placing in 250 degree oven for 10 minutes.
  • Grease a baking pan, cast iron Dutch oven, or skillet with the chilled.
  • Preheat oven to 350 degrees
  • Tear bread into pieces and place in a mixing bowl and add cream.
  • Fold in for five minutes.
  • Mix sugar and eggs together until blended and add to bread by continuing to fold in
  • Add raisins and melted butter into bread mixture and fold in
  • Pour pudding mix into greased pan and place in oven.
  • Cook for one hour to one hour and fifteen minutes.

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