She Wants Nevada Pudding

DEAR SOS: A very dear friend of mine would like the recipe for the bread pudding from Harrah’s in Laughlin, Nev. She doesn’t think it’s possible to obtain the recipe, so it will be a great surprise for her.

C.J. LYNCH

Lake Elsinore

DEAR C.J.: It took us awhile, but we aim to please. The recipe didn’t include a sauce; we have been told that at Harrah’s the pudding comes with creme anglaise. You could also serve this with softened vanilla ice cream. It’s an ideal recipe for a party.

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Harrah’s Bread Pudding

Active Work Time: 30 minutes * Total Preparation Time: 1 hour, 45 minutes

Unsalted butter

4 (6-inch) French sandwich rolls, ends trimmed

3/4 cup raisins

3 cups whipping cream

3 cups half-and-half

2 cups sugar

3/4 teaspoon vanilla extract

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

7 eggs

3/4 teaspoon salt

Heat the oven to 325 degrees. Grease the bottom and sides of a 13x9-inch glass baking dish with butter.

Cut the bread into 1-inch cubes and spread them evenly in the pan. Sprinkle with the raisins.

Mix together the cream, half-and-half, sugar, vanilla, cinnamon, nutmeg, eggs and salt in an electric mixer on low speed until smooth, 2 minutes. Pour over the bread and raisins, pressing down on the bread cubes so the custard covers them.

Fill the bottom of a large pan with water to come up half an inch on the sides. Place the bread pudding pan inside the larger pan and bake until the pudding is browned on top and a knife inserted near the center comes out clean, 1 hour, 15 minutes. Remove the pudding dish from the larger pan and let it cool 5 minutes. Cut into pieces and serve.

12 servings. Each serving: 417 calories; 298 mg sodium; 184 mg cholesterol; 21 grams fat; 12 grams saturated fat; 51 grams carbohydrates; 7 grams protein; 0.85 gram fiber.