Semolina Raisin Bread Pudding
Recipe adapted from Jeffrey Vaden

4 large egg yolks
3 large eggs
2/3 cup sugar
4 cups whole milk
1 1/2 teaspoon vanilla extract
Pinch fine salt
Pinch ground nutmeg
1 (1-pound) store-bought semolina raisin bread, cut into 1-inch pieces and left out overnight to dry
Unsalted butter, for preparing the pan
Raspberry Coulis, for serving

To make the custard, whisk the yolks, eggs, and the sugar together in a large bowl. In a medium saucepan, whisk together the milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside.

Put the bread into a buttered 9 by13-inch gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and soak overnight in the refrigerator.

Preheat oven to 325 degrees F. Meanwhile, remove the pudding from the refrigerator 20 minutes prior to baking to take the chill out. Bake the bread pudding until just set, about 1 hour.

Remove from the oven and cool completely before serving. Serve with Raspberry Coulis.

Yield:  8 to10 servings
Prep Time: about 30 minutes
Inactive prep time: 12 hours
Cook Time: 1 hour

Copyright 2008 Television Food Network, G.P. All rights reserved
Raspberry Coulis:
2 containers raspberries
1/2 lemon, juiced
1/4 cup sugar

Combine all ingredients in a blender and blend until well combined. Strain through a fine mesh strainer.