Recipe#9265

Title: Bread Pudding 66

rec.food.recipes archive

Yield: 8 servings 
 1 orange
 2 cups cranberries
 2 1/4 cup sugar 
 1/3 cup water   
 2 eggs
 cinnamon
 1 1/2 cup milk
 1/2 cup heavy cream 
 3 Tbsp Grand Marnier liqueur
 1 tsp vanilla
 8 oz french bread loaf;or Italian trimmed of crusts, cut in thin slices 
 heavy or whipping cream
 Finely grate the peel from the orange. Remove the skin and membranes
 for the orange. Section the orange and cut each section across into
 thin slices. Combine the orange peel, orange slices, cranberries
 1 1/2 cups sugar and the water in a medium saucepan. Heat to boiling;
 reduce the heat. Simmer covered 10 minutes. Remove cover and continue
 to cook until slightly thickened, about 5 minutes.  Remove from
 heat.
 Preheat the oven to 325F. Beat the eggs with the cinnamon in a
 large bowl until light. Beat in the remaining 3/4 cup sugar, the
 milk and 1/2 cup cream, Grand Marnier liqueur and vanilla. Place
 a layer of bread over the bottom of a buttered 2 qt souffle dish.
 Using a ladle, add enough egg mixture to cover the bread. Spoon
 one third of the cranberry mixture over the top. Repeat the layers
 two more times, adding all the egg mixture to the dish before
 spooning on the last third of the cranberries. Bake until firm,
 about 1 hour. Serve slightly warm or at room temperature with heavy
 cream. SERVES:8