Orange breakfast bread pudding

8 Servings

Ingredients

Quantity Ingredient
3 cups Whole milk
3 cups Whipping cream
1½ cup Sugar
3 Eggs
11 Egg yolks
1 tablespoon Vanilla
1½ pounds White bread (I used French - toasted and buttered)
10 Oranges peeled and sectioned
Cinnamon
2 cups Milk
2 cups Whipping cream
1½ cup Sugar
12 Egg yolks (up to)
¾ cup Orange juice

Directions

CREME ANGLAISE

From: pinn@... (Steve Pinn)

Source: Aug. 1 issue of the Texas Magazine in the Houston Chronicle Preheat oven to 325 F.

Scald milk and cream. In a separate bowl whisk sugar, eggs, yolks. Add cream mixture and whisk vigorously. Stir in vanilla. Strain into a bowl.

To assemble: Layer toased bread, orange sections and cinnamon in 7 or 8 individual 2 cup bowls or charlotte molds. Place in a bain-marie (water bath) filled with hot water about halfway up the pudding dishes. Bake 30-40 minutes until the custard is firm. Remove from the water bath. Refrigerate to store. Reheat in bowls in a 300 degree oven for serving. Turn out of molds onto serving plates and serve with Creme Anglaise.

Creme Anglaise: Scald milk and cream. In a separate bowl whisk sugar and egg yolks. Add milk mixture and whisk vigorously. Heat over low to med heat until mixture will coat the back of a wooden spoon. Whisk in orange juice. Strain and let cool over an ice bath.

I made ½ of the quantity and it made enough for 6-8 people. The next time I will probably use orange slices instead of segments. Finally adding Contreau(sp?) or Grand Marnier to the Creme Anglaise finishes it perfectly.

HZ225WU@...

(MICAELA PANTKE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Related recipes