Saturday, October 20, 2007
Nonstick cooking spray
8 cups 1-inch cubes dry, sweet egg bread (such as challah or Hawaiian)*
1 cup chopped pitted dates
3/4 cup real butter
6 beaten eggs beaten
3 cups milk
1/3 cup sugar
1 tablespoons vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons coarsely chopped toasted hazelnuts
2 cups sifted powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
Preheat oven to 350F. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. In large bowl combine bread cubes and dates; set aside.
In small skillet heat and stir butter until browned. Remove from heat. Place 1/4 cup of melted butter in another large bowl (set remaining butter aside for sauce). Beat in eggs, milk, sugar, vanilla, nutmeg, and cinnamon. Pour egg mixture over bread mixture; toss to coat.
Turn bread mixture into prepared baking dish. Place baking dish on cookie sheet. Bake, uncovered, 40 to 45 minutes or until knife inserted near center comes out clean.
Remove baking dish from oven; cool slightly. Sprinkle with nuts.
In small bowl stir together reserved browned butter, powdered sugar, the 2 tablespoons milk, and 1/4 teaspoon vanilla until smooth. Serve on bread pudding. Makes 8 to 10 servings.
*To make dry bread cubes, spread the cubes out on a large baking sheet. Let them stand, uncovered, on a kitchen counter overnight, stirring the bread cubes occasionally.