Bread pudding with orange butter sauce

16 Servings

Ingredients

Quantity Ingredient
⅓ cup Raisins
1 Loaf (about 12 ounces) French bread; torn or cut into small 1-1/2 inch pieces
2 cups Heavy cream
2 cups Milk
4 Eggs
1 cup Granulated sugar
¾ cup Brown sugar
1 teaspoon Vanilla
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 Stick butter or Kraft margarine; melted
Whipped cream; Grand Marnier, powdered sugar
¾ cup Granulated sugar
½ cup Sour cream
2 tablespoons Orange juice
¼ cup Butter or Kraft margarine
2 cups Heavy cream
2 teaspoons Grand marnier (up to)
3 teaspoons Powdered sugar

Directions

ORANGE BUTTER SAUCE

CREAM TOPPING

Preheat the oven to 350 degrees. Place bread pieces in large baking dish that has been generously buttered. Sprinkle raisins throughout bread pieces, Drizzle melted butter or margarine over bread pieces, coating bread thoroughly.

In separate bowl mix all dry ingredients (sugars, cinnamon, nutmeg). In bowl, beat heavy cream, milk and eggs together. Add dry ingredients to milk-egg mixture and blend. Completely soak bread pieces in milk mixture, pressing gently to insure all bread pieces are soaked, and there is little, or no liquids in bottom of pan. Immerse pan of soaked bread into large pan that has been filled with water, to fill half way up sides of bread filled pan, to form a water bath for bread pudding to bake. Bake at 350 degrees for 45 minutes to I hour, or until well browned, and risen as souffle. Serve warm or at room temperature, accompanied with Orange Butter Sauce and whipped cream with Grand Marnier.

Orange Butter Sauce: Place all ingredients in saucepan, boil for 3 minutes, stirring occasionally. Cream Topping: Whip cream, add Grand Marnier and powdered sugar. Dollop on sauced pudding.

ARKANSAS TODAY, CHANNEL 11, KTHV 09/12/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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