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ORANGE BREAKFAST BREAD PUDDING

3 cups whole milk
3 cups whipping cream
1 1/2 cups sugar
3 eggs plus 11 egg yolks
1 tablespoon vanilla
1 1/2 lb white bread
10 oranges peeled and sectioned
cinnamon

Preheat oven to 325 F.

Scald milk and cream. In a separate bowl whisk sugar, eggs, yolks.
Add cream mixture and whisk vigorously. Stir in vanilla. Strain
into a bowl.

Layer toased bread, orange sections and cinnamon in 7 or 8 individual
2 cup bowls or charlotte molds. Place in a bain-marie (water bath)
filled with hot water about halfway up the pudding dishes. Bake
30-40 minutes until the custard is firm. Remove from the water
bath. Refrigerate to store. Reheat in bowls in a 300 degree oven
for serving. Turn out of molds onto serving plates and serve with
Creme Anglaise.


Creme Anglaise

2 cups whipping cream
2 cups milk
1 1/2 cups sugar
12 egg yolks
1/2 to 3/4 cups orange juice
cointreau or gran marnier (optional)

Scald milk and cream. In a separate bowl whisk sugar and egg yolks.
Add milk mixture and whisk vigorously. Heat over low to med heat
until mixture will coat the back of a wooden spoon. Whisk in orange
juice. Strain and let cool over an ice bath.

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