Orange & Honey Bread Pudding
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Orange & Honey Bread Pudding
  Orange    Honey    Bread    Pudding  
Last updated 6/12/2012 12:45:32 AM. Recipe ID 5375. Report a problem with this recipe.
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      Title: Orange & honey bread pudding
 Categories: New, Text, Import
      Yield: 4 Servings
        1    stick (4 ounces) unsalted
  :          butter
       30 sl French bread, between 1/8
  :          and 1/4-inch thick,
    1 1/2    inches in diameter, -- about
        3    to 4 ounces
        2 c  milk
        1 c  heavy cream
      2/3 c  honey, -- preferably orange
  :          blossom
        3    California navel oranges
        5 lg eggs
  Note: The oranges can be peeled and sliced after using their zest to
  flavor the pudding. Sprinkle them with a little sugar and orange
  liqueur and serve them along with the pudding.
  Preheat the oven to 325 degrees. Melt the butter and cool it
  slightly. Dip one side of each slice of bread into the butter and
  arrange the bread, buttered side up and slightly overlapping in a
  shallow 1 1/2 quart baking dish.
  Combine the milk, cream and honey in a saucepan. Strip the zest from
  the oranges with a vegetable peeler and add to the pan. Be careful
  not to include any of the white pith under the zest or the pith might
  contribute a bitter flavor. Bring the mixture to a boil over medium
  heat, remove from heat and allow to stand about 5 minutes for the
  zests to steep and flavor the mixture.
  Whisk the eggs until liquid in a large mixing bowl, then whisk in the
  hot milk and cream mixture. Do not overbeat or the custard will have
  a great deal of foam on the surface. Strain the custard back into the
  pan and skim the foam from the surface with a large spoon. Pour the
  custard over the bread in the dish, pouring so that the bread is
  evenly soaked and rises to the surface.
  Place the baking dish in another larger pan and pour warm water into
  the pan to come halfway up the side of the baking dish. Bake the
  bread pudding for about 45 minutes, until the custard is set and the
  bread is an even golden color.

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Recipe ID 5375 (Apr 03, 2005)

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