Almond Bread Pudding
From every night italian, posted for zwt iv.
Steps
Place raisins in a small bowl with the rum and allow to soak.
Remove the crusts from the bread.
Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
While the milk is heating , put the eggs and 4 t of sugar in the bowl of a mixer.
Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted.
With the mixer at low speed , slowly add the hot milk.
When about half of the milk has been incorporated , you can add the rest more quickly.
Place the almonds and remaining 3 t sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper.
Mix the almond mixture into the custard.
P.
Ingredients
raisins, dark rum, white bread, unsalted butter, whole milk, eggs, sugar, almonds