Recipe - Orange Breakfast Bread Pudding

3 cup Whole milk
3 cup Whipping cream
1 One half cup Sugar
3 Eggs
11 Egg yolks
1 tablespoon Vanilla
1 One half pound White bread (I used French
toasted and buttered)
10 Oranges peeled and sectioned
Cinnamon

CREME ANGLAISE
2 cup Milk
2 cup Whipping cream
1 One half cup Sugar
12 Egg yolks
One half (up to)
Three fourths cup 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 bainmarie (water
bath) filled with hot water about halfway up the pudding dishes. Bake 3040
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 One half of the quantity and it made enough for 68 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.UNIDUISBURG.DE

(MICAELA PANTKE)

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