Recipe Archives->Breads Pudding->Orange 01

ORANGE BREAKFAST BREAD PUDDING

3 cups whole milk 
3 cups whipping cream
1 1/2 cups sugar
3 eggs plus 11 egg yolks
1 tablespoon vanilla
1 1/2 lb white bread 
10 oranges peeled and sectioned
cinnamon

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.

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

2 cups whipping cream
2 cups milk
1 1/2 cups sugar
12 egg yolks
1/2 to 3/4 cups orange juice
cointreau or gran marnier (optional)

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.

Printable version: orange01.txt.