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Recipe Name: Orange Breakfast Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

3 Cup(s) Whole milk
3 Cup(s) Whipping cream
1 1/2 Cup(s) Sugar
3 Eggs
11 Egg yolks
1 Tablespoon(s) Vanilla
1 1/2 Pound(s) White bread, I used French -
toasted and buttered
10 Oranges peeled and sectioned
2 Cup(s) Milk
1/2 up to
3/4 Cup(s) Orange juice
From: (Steve Pinn)Source: Aug. 1 issue
of the Texas Magazine in the Houston ChroniclePreheat oven to 325
F.Scald milk and cream. In a separate bowl whisk sugar, eggs, yolks.
Addcream mixture and whisk vigorously. Stir in vanilla. Strain into
abowl.To assemble: Layer toased bread, orange sections and cinnamon in
7 or 8individual 2 cup bowls or charlotte molds. Place in a bain-marie
(waterbath) filled with hot water about halfway up the pudding dishes.
Bake30-40 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 sugarand egg yolks. Add milk mixture and whisk vigorously. Heat
over low tomed heat until mixture will coat the back of a wooden spoon.
Whisk inorange 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 nexttime I will
probably use orange slices instead of segments. Finallyadding
Contreau(sp?) or Grand Marnier to the Creme Anglaise finishes
PANTKE)REC.FOOD.RECIPESFrom archives. Downloaded from
Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 823
Calories From Fat: 401
Total Fat: 45.2g
Cholesterol: 702.1mg
Sodium: 287mg
Potassium: 418.3mg
Carbohydrates: 89g
Fiber: <1g
Sugar: 85.1g
Protein: 17.1g

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