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.