Atlanta Fish Market’s Bread Pudding
Hands on: 15 minutes
Total time: 55 minutes plus soaking time
1 cup raisins
1/4 cup creme de banana
1/4 cup Tuaca
1/4 cup dark rum
7 tablespoons granulated sugar, divided (Note: may reduce by half or substitute with Splenda for dietary purposes)
3/8 cup heavy cream
12 ounces challah, cut into 1-inch cubes
1/2 cup dark brown sugar, lightly packed (may reduce by half for dietary purposes)
In a small bowl, combine raisins, creme de banana, Tuaca and rum. Let sit for one hour.
Preheat oven to 300 degrees. Lightly grease a 1-1/2-quart baking dish and sprinkle with 1 tablespoon granulated sugar. In a roasting pan large enough to hold the baking dish, prepare a water bath by filling the pan halfway with water. Make sure when you place the baking dish in the roasting pan that the water will not overflow the pan.
In a medium bowl, whisk together remaining granulated sugar with eggs and cream. Add bread cubes, soaked raisins and any liquor remaining in the bowl and lightly toss. Do not over mix. Pour into prepared baking dish. Sprinkle evenly with brown sugar and cover baking dish with foil. Place baking dish in roasting pan and carefully put into oven. Bake 40 minutes, then uncover. Bake 10 minutes more or until top is golden brown and pudding is bubbling. Remove from oven and cool slightly before serving.
Per serving: 417 calories (26 percent from fat), 11 grams total fat (4 grams saturated), 201 milligrams cholesterol, 60 grams carbohydrates, 10 grams protein, 270 milligrams sodium, 1 gram dietary fiber.
Note: this is definitely a special occasion dessert in my world, however you may limit the quantity of sugar and dramatically cut calories, and may also opt to share it.