Orange bread pudding with warm maple sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 2 | Egg whites | |
| 1¾ | cup | Milk |
| ⅓ | cup | Orange marmalade |
| ¼ | cup | Sugar |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Vanilla |
| 4 | slices | Dry bread cut into 2\" strips; (about 3 cups) |
| ⅓ | cup | Raisins |
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Finely shredded orange peel |
| ¾ | cup | Orange juice |
| ⅓ | cup | Maple syrup |
| 2 | tablespoons | Margarine or butter |
Directions
MAPLE SAUCE
In a medium mixing bowl use a wire whisk or a fork to beat together the eggs, the egg whites, milk, orange marmalade, sugar, ground cinnamon, and vanilla till combined. Place bread strips in an ungreased 81/2-inch round baking dish. Sprinkle raisins over bread. Pour egg mixture over all. Bake pudding in a 325' oven for 35 to 40 minutes or till a knife inserted near the center comes Out clean. Cool slightly on a wire rack. Serve pudding warm with Maple Sauce and orange slices. Makes 6 servings. Maple Sauce: In a small saucepan combine 1 tablespoon cornstarch and ¼ teaspoon finely shredded orange peel. Stir in ¾ cup orange juice and ⅓ cup maple Syrup.
Cook and stir the maple syrup mixture till thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from heat and stir in 2 teaspoons margarine or butter. Serve sauce warm over orange bread pudding.
Makes 1 cup.
NOTES : Use old bread that has started to dry out or toast fresh bread strips in a 300 degree oven for about 15 minutes to dry.
Recipe by: Better Homes and Gardens, October 1993 p. 154 Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@...> on Mar 28, 1998