| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Niger |
Desserts, Too hot tam, Puddings |
6 |
Servings |
INGREDIENTS
| 3/4 |
|
Loaf stale white country bread, with the crusts (about 4 cups), crumbled |
| 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 crosswise |
| 1/4 |
c |
Slivered almonds, toasted and coarsely chopped |
| 1/4 |
c |
Raisins, coarsely chopped |
INSTRUCTIONS
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 cool.
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 p lastic 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.
Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1
#526 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 20, 1997
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