PUD: Ethereal Orange Bread Pudding
Source of Recipe
Simple Desserts by Ken Haedrich
* Exported from MasterCook *
Ethereal Orange Bread Pudding
Recipe By : Ken Haedrich
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 long loaf of French Bread
4 1/2 cups light cream
2/3 cup sugar
plus
2 tablespoons sugar
zest of 1 orange -- finely grated
1 teaspoon orange extract
or
2 tablespoons orange liqueur
1 teaspoon vanilla extract
plus
4 egg yolks
1 teaspoon ground cinnamon
Cut the loaf of bread on the diagonal into 1-inch thick slices and set aside. You'll need about 14 slices.
Preheat the oven to 350 degrees F. Butter a large, shallow casserole or gratin dish; I like my oval one for this. Get out a second casserole large enough to hold the first one.
Heat the cream until hot to the touch. Pour it into a large bowl and stir in the 2/3 cup of sugar, to dissolve. Stir in the orange zest and extracts.
In another bowl, whisk the eggs and yolks until liquefied. Stir a ladle of cream into the eggs, then stir that back into the cream. Add all of the bread slices to the cream and submerse them for 5 minutes.
Lay the slices of bread in an overlapping fashion in the buttered casserole. Ladle the remaining cream over the bread. Put the casserole inside the large one and add enough very hot water to come about halfway up the sides. Mix the remaining 2 tablespoon of sugar with the cinnamon and sprinkle over the top of the bread.
Bake the pudding for 45 to 50 minutes. When done it will be slightly puffy, and no runny custard should be evident between the layers. Serve right away.
Source:
"Simple Desserts"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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