Recipe#9206

Title: Bread Pudding 07

Newsgroups: rec.food.recipes 
 From: r-hsiung@uchicago.edu (robert hsiung) 
 Subject: Cranberry Bread Pudding 
 Message-ID: <9401241820.AA22724@midway.uchicago.edu> 
 Organization: Taronga Park BBS 
 Date: Mon, 24 Jan 94 12:20:54 CST 

(serves 10)
 1/2 c sugar
 3 eggs, room temp
 2 egg yolks, room temp
 2 c milk
 1 c whipping cream
 1 Tbsp freshly grated orange peel
 6 slices white bread, crusts trimmed, buttered on one side (I have used
 all different kinds of bread, from French to Italian)
 1 c fresh cranberries
 1/3 c water
 2 Tbsp sugar
 Preheat oven to 375.
 Mix 1/2 c sugar, eggs, and egg yolks in large bowl to blend.  Combine
 milk, cream, and orange peel in large saucepan and bring to scalding
 point over medium high heat, watching carefully so mixture does not
 boil. Remove from heat and briskly stir 3 Tbsp milk mixure into eggs.
 Pour egg mixture back into milk and blend well.
 Line bottom of 2-quart rectangular baking dish with bread, buttered
 side up. Pour custard through strainer held over bread.  Set baking
 dish in large pan.  Add enough simmering water to pan to come 3/4 up
 the sides of the dish.  Bake 30 min--custard will be slightly
 loose.
 Meanwhile, combine cranberries and water in small saucepan
 over medium heat and cook until berries pop and most of water
 evaporates, about 5 min.  Remove from heat.  Add sugar and stir
 constantly until dissolved.
 Spread cranberry sauce gently over top of pudding.  Continue baking
 until tester inserted in center comes out clean, about 15 minutes.
 Serve warm or cool.  Suggest serving with a dollop of whipped
 cream.
 The recipe says that it serves 10, but Karen finds this hard to
 believe.
 My wife suggests using 4 eggs instead of 3 eggs and 2 yolks and skipping
 straining the custard to simplify matters.