Title: Orange Breakfast Bread Pudding
Categories: Dessert
Yield: 8 Servings

3 c Whole milk
3 c Whipping cream
1 1/2 c Sugar
3 Eggs
11 Egg yolks
1 tb Vanilla
1 1/2 lb White bread (I used French -
-toasted and buttered)
10 Oranges peeled and sectioned
Cinnamon

-------------------------------CREME ANGLAISE-------------------------------
2 c Milk
2 c Whipping cream
1 1/2 c Sugar
12 Egg yolks
1/2 -(up to)
3/4 c Orange juice

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 Glen's MM Recipe Archive,
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