Chocolate-chip bread pudding with orange sauce
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Chocolate-chip bread pudding with orange sauce
  Bread    Pudding    Orange    Dessert    Sauces  
Last updated 6/12/2012 1:16:05 AM. Recipe ID 45768. Report a problem with this recipe.
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      Title: Chocolate-chip bread pudding with orange sauce
 Categories: Dessert, Country liv
      Yield: 6 Servings
 
      2    Leage eggs
  1 1/2 c  Milk
    1/2 c  Granulated sugar
      2 tb Butter; melted
      2 ts Vanilla extract
      8    Thick slices firm white
           -bread; broke in 1/2" pieces
      6 oz Semisweet chocolate chips;
           -(1 cup)

MMMMM------------------------ORANGE SAUCE-----------------------------
      2 tb Sugar
      2 tb Cornstarch.
  1 1/2 c  Orange juice
      1 lg Orange; sectioned
      6 sm Mint sprigs; optional
 
  Generously grease six 4- by 2-inch mini-loaf pans; set aside.
  
  In large bowl, beat eggs until frothy. Gradually beat in milk, sugar,
  butter and vanilla. Stir in bread pieces and chocolate chips. Divide
  mixture equally among pans. Tear aluminum foil to make six 6- by
  4-inch pieces. Oil one side of each. Cover pans tightly with foil,
  oiled side down.
  
  In 8-quart saucepot, place wire rack and add 1 1/2 inches water;
  place loaf pans with pudding on rack. If all pans to not fit in a
  single layer on rack, place another rack over the first pans and add
  remaining pans. Cover and heat water to boiling over high heat;
  reduce heat to low and steam pudding 30 minutes or until cake tester
  inserted in center comes out clean. Check water level occasionally
  and add more water, if necessary. If using an automatic steamer,
  folow manufacturer's directions.
  
  Meanwhile, prepare Orange Sauce: In 1-quart saucepan, combine sugar
  and cornstarch. Gradually stir in orange juice until mixture is
  smooth. Cook over medium heat, stirring constantly, until thickened
  and bubbly. Pour into serving bowl and set aside to cool to room
  temperature.
  
  Set aside 12 orange sections; cut remaining orange sections crosswise
  into 1/4-inch pieces and stir into Orange Sauce.
  
  Remove pudding from saucepot and uncover. Cool puddings in pans on
  wire rack 5 minutes. Then, with knife, loosen edges; invert pans and
  unmold puddings; arrange on serving platter. Arrange bowl of Orange
  Sauce, orange sections, and the mint sprigs on another plate.
  
  To serve, place a pudding on an individual dessert plate; arrange 2
  orange sections on top. Spoon some sauce over and around pudding and
  garnish with a mint sprig. Serve warm.
  
  NOTES : This easy-to-prepare bread pudding makes desset out of
  ingredient you probably already have in the house.
  
  Recipe 




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Recipe ID 45768 (Apr 03, 2005)

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