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Recipe Name: Orange/cinnamon Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

10 Very cheap white sliced
1 1/2 Cup(s) Raisins
1 1/2 Cup(s) Granulated Sugar
1 Orange, grated zest of
3 Teaspoon(s) Cinnamon, about
1 1/2 Pint(s) Milk, preferably full cream
3 Eggs
Well, I tried this last night for a potluck and it worked really
well,so I thought I'd share.1 deep 8" tin (I in fact used a cookie tin,
which worked excellently)Butter bread liberally (this tends to be the
only way that you canbutter it, as it falls apart otherwise). I prefer
to leave the crustson, but tradition would remove them - take your
pick.Lay bread slices, butter side up, into bottom of tin. Cut pieces
to fitto create a complete layer. Sprinkle with half a cup of sugar and
halfthe raisins and cinnamon. Add a second layer of bread, placing
piecesso that any gaps in the bottom layer are covered by slices in
thesecond. Add the grated orange, the remainder of the raisins and
anotherhalf-cup of sugar. Top with a third layer of bread and then
theremaining sugar and cinnamon.Beat the eggs; beat them into the milk
(thoroughly - otherwise you endup with eggy lumps in the final
product). Pour mixture into tin -preferably, pour down the side of the
tin to avoid washing off the toplayer of sugar and cinnamon. It should
come not quite over the bread -about half-way up the third layer is
right.Leave to sit for an hour (not essential, but best).Bake in
preheated 400 degree oven for 35 minutes. It should rise like
asouffle; this will drop as soon as you take it from the oven, but
don'tworry!Serve hot with thick cream (not whipped, just heavy cream).
-- EwanMcNay ~ / (804)
296-9017Gamer/socialist/neuroscientist/cook (not necessarily in that
order)ECM5F@DARWIN.CLAS.VIRGINIA.EDU(EWAN)REC.FOOD.RECIPESFrom archives. Downloaded from Glen's MM RecipeArchive,

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