Diplomatic pudding
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Diplomatic pudding
Last updated 6/12/2012 12:59:57 AM. Recipe ID 22955. Report a problem with this recipe.
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      Title: Diplomatic pudding
 Categories: 2hot
      Yield: 4 Servings
    3/4    Loaf stale white country
           Bread, with the crusts
           (about 4 cups),
      4 c  Milk
  2 1/2 c  Sugar
      1 tb Unsalted butter
      2 tb Water
      3 lg Eggs
      2 tb Vanilla
      1    Peeled orange, cut into
           Supremes and halved
    1/4 c  Slivered almonds, toasted
           And coarsely chopped
    1/4 c  Raisins, coarsely chopped
  In a large mixing bowl, combine the crumbled bread with the milk,
  stir to mix and let stand for 1 hour. Meanwhile, preheat the oven to
  200 degrees F. and place a 2 quart baking dish in it to heat up. In a
  small saucepan over medium high heat, combine 1 cup of the sugar, the
  butter, and water. Stir together until the mixture begins to bubble
  and turn a caramel brown color, about 10 to 12 minutes. Remove the
  baking dish from the oven and pour the caramel into it, swirling to
  coat the bottom and up the sides of the dish evenly. Set aside to
  Turn the oven up to 325 degrees F. In another mixing bowl, beat
  together the eggs, remaining 1 1/2 cups sugar, and the vanilla until
  well blended. Stir the egg mixture into the bread and milk mixture,
  then stir in the oranges, almonds, and raisins. Pour the mixture into
  the prepared baking dish and bake on the middle rack of the oven for
  1 1/2 hours. Cool slightly and serve warm, or cover with plastic wrap
  after cool and refrigerate for 30 minutes to 3 hours before serving.
  Note: To toast almonds, preheat the oven to 350 degrees F. Spread the
  almonds on a cookie sheet and toast in the oven until golden, 8 to 10
  minutes. Set aside to cool.
  Yield: 6 to 8 servings

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Recipe ID 22955 (Apr 03, 2005)

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