Recipe#9213

Title: Bread Pudding 14

Newsgroups: rec.food.recipes 
 From: Ewan ecm5f@darwin.clas.virginia.edu 
 Subject: Orange/Cinnamon Bread Pudding 
 Message-ID: D6zI5M.5I3@murdoch.acc.Virginia.EDU 
 Organization: University of Chicago -- Academic Information Technologies 
 Date: Tue, 18 Apr 1995 16:44:50 GMT 

Well, I tried this last night for a potluck and it worked
 really well, so I thought I'd share.
 Ingredients: (for six servings, with probably a few scrapings left)
 10 slices very cheap white sliced bread
 butter
 1.5 cups raisins
 1.5 cups granulated sugar
 grated zest of one orange
 about 3 teaspoons cinnamon
 1.5 pints milk (preferably full cream)
 3 eggs
 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
 can butter it, as it falls apart otherwise).  I prefer to leave
 the crusts on, but tradition would remove them - take your pick.
 Lay bread slices, butter side up, into bottom of tin.  Cut
 pieces to fit to create a complete layer.  Sprinkle with half a
 cup of sugar and half the raisins and cinnamon.  Add a second
 layer of bread, placing pieces so that any gaps in the bottom
 layer are covered by slices in the second.  Add the grated
 orange, the remainder of the raisins and another half-cup of
 sugar.  Top with a third layer of bread and then the remaining
 sugar and cinnamon.
 Beat the eggs; beat them into the milk (thoroughly - otherwise
 you end up with eggy lumps in the final product).  Pour mixture
 into tin - preferably, pour down the side of the tin to avoid
 washing off the top layer 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 a souffle; this will drop as soon as you take it from
 the oven, but don't worry!
 Serve hot with thick cream (not whipped, just heavy cream).