| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Desserts, Christmas, Holidays, Chocolate |
8 |
Servings |
INGREDIENTS
| 8 |
|
Slices egg bread, crusts removed |
| 1/3 |
c |
Unsalted butter, melted |
| 1 1/2 |
c |
Light cream |
| 1 |
c |
Milk |
| 6 |
oz |
Bittersweet or semi-sweet chocolate, chopped |
| 3 |
|
Eggs |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Granulated sugar |
| 1 |
ts |
Vanilla |
|
|
Grand Marnier Custard Sauce |
| 2 |
|
Egg yolks |
| 1/3 |
c |
Granulated sugar |
| 2 |
ts |
All-purpose flour |
| 1 |
c |
Milk |
| 1/2 |
c |
Light cream |
| 2 |
tb |
Grand Marnier or other orange liqueur |
INSTRUCTIONS
GRAND MARNIER CUSTARD SAUCE
Brush both sides of bread slices with butter; place on baking sheet.
Bake in 400°F oven until golden brown, 3 to 5 minutes per side.
In heavy saucepan, heat cream and milk over medium-high heat until
bubbles form at edge. Remove from heat. Stir in chocolate until
mixture is smooth.
In separate bowl, whisk together eggs, yolks and sugar. Stir in
chocolate mixture and vanilla.
Arrange bread in 9 inch square baking dish; pour custard over. Cover
surface of pudding with plastic wrap. Place slightly smaller dish on
top and weigh down with heavy cans. Let pudding stand for 30 minutes.
Remove weights and plastic wrap. cover dish with foil and puncture
with fork to allow steam to escape.
Place baking dish in large shallow baking dish. Pour in enough
boiling water to reach halfway up sides of pan. Bake in 325°F oven
until firm, about 1 hour and 15 minutes. Let cool for at least 30
minutes before serving. (Pudding can be covered and refrigerated
overnight and reheated gently or served cold.)
To serve, cut bread pudding into squares. Pool a little Grand Marnier
Custard Sauce on each plate and top with bread pudding square. Pour
more sauce over if desired. Makes 8 servings.
Grand Marnier Custard Sauce: In mixing bowl, beat together egg yolks,
sugar and flour until light and lemon colored. In saucepan, heat
milk with cream until bubbles form around edge of pan. Beat into
yolk mixture. Transfer to saucepan; cook gently over low heat,
stirring constantly until custard has thickened. Stir in liqueur.
Serve warm or cold. Makes about 1 1/2 cups. Typed in MMFormat by
cjhartlin@email.msn.com Source: Canadian Living Merry Christmas
Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 14, 1999
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