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)
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