Orange Breakfast Bread Pudding

Orange Breakfast Bread Pudding Ingredients

3 c Whole milk	Cinnamon
3 c Whipping cream	CREME ANGLAISE
1 1/2 c Sugar	2 c Milk
3 Eggs	2 c Whipping cream
11 Egg yolks	1 1/2 c Sugar
1 tb Vanilla	12 Egg yolks
1 1/2 lb White bread (I used French -	1/2 -(up to)
10 Oranges peeled and sectioned	3/4 c Orange juice

Instructions for Orange Breakfast Bread Pudding

From: pinn@cpqhou.sys.hou.compaq.com (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 1/2 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@UNIDUI.UNI-DUISBURG.DE (MICAELA PANTKE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized

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