Orange Bread Pudding
Source: CHEF
Ingredients
Old bread or croissants, enough to halfway fill 2 hotel pans
Zest and juice of 10 oranges
2 quarts egg beaters
2 quarts heavy cream
1 c. orange liquor
4 tbsp. vanilla
4 tsp. cinnamon
1 tbsp. salt
1 ½ c. raisins
1 ½ c. pecans (optional)
Directions
Mix all ingredients in a large bowl with the exception of the bread. Pour the liquid mixture over the bread in the pans. Cover and refrigerate overnight. Bake in a 350 degree Fahrenheit oven covered with foil until firm and eggs cooked to temperature. Serve with an Orange Créme Anglaise. This is an excellent dish to use up day old and stale breads, which are actually preferable in the preparation of this dish as they absorb more liquid. Leave out the nuts to make this more cost effective.
Rating
(from 0 ratings)
Comments
No comments have been posted yet.
Dessert Orange Bread Pudding
Rate this recipe
Your comments