Breads Pudding: Orange 01 by Recipe Cottage

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	Orange 01

		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.