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Very Special Bread Pudding with Orange Creme Anglaise

Food Network Canada
YIELDS
8 servings
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Ingredients

Bread Pudding

home-style bread, (about 1 loaf or 1 pound)
16
slices egg bread, challah
1 ½
cup cranberries, fresh, or, frozen
1
Tbsp grated orange, rind
6
egg
3
cup milk
1
cup whipping cream
¾
cup sugar
1
tsp vanilla

Orange Creme Anglaise

1
cup whipping cream
1
strip orange, rind, (about 1 inch wide)
3
egg, yolks
¼
cup sugar
¼
cup orange-flavoured liqueur
¼
cup frozen orange juice, concentrate, (optional)
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Directions

Step 1

Preheat oven to 375º F (190ºC).

Step 2

Trim off bread crusts; cut bread in 1-inch (2.5 cm) cubes. Arrange half of bread cubes in lightly greased 12-inch (2.5 L) oval baking dish; scatter two-third each of the cranberries and orange rind over top. Cover mixture with remaining bread cubes, then top with remaining cranberries and orange rind.

Step 3

In large bowl, whisk together eggs, milk, cream, all but 1 tablespoon (15 mL) of the sugar and the vanilla; pour over bread mixture. Let stand for 15 minutes. Using baster, drizzle liquid over bread mixture several times. Sprinkle with remaining sugar. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)

Step 4

Bake in centre of oven for 45 to 60 minutes or until puffed and golden and until knife inserted in centre comes out clean.

Step 5

Meanwhile, in small saucepan, heat cream with orange rind over medium heat just until steaming. Remove from heat; discard orange rind.

Step 6

In small bowl, whisk egg yolks with sugar until pale; slowly whisk in cream. Return to saucepan; cook, stirring constantly, for 3 to 5 minutes or until thick enough to coat back of wooden spoon, being careful not to boil. Strain into pitcher. Stir in liqueur. Serve warm over pudding. (Make-ahead: Cover with plastic wrap and refrigerate for up to
2 days; rewarm over low heat.)

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