Orange And Honey Bread Pudding

In this light, we see the problem of pleasure. Manifestly, as sinners against an infinitely glorious God, we deserve an immediate and infinite, condign, irremediable punishment from His holy, powerful hands. Nothing that we have ever received, that anyone has ever received, in all this world, has even approximated an adequate punishment for the crimes we commit in any one moment. How, therefore, do we continue to live? Why are we not plunged into eternal torment now, immediately?

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	Import, New, Text	1	Servings

INGREDIENTS

1		Stick, 4 ounces unsalted
		butter
30		French bread, between 1/8
		and 1/4-inch thick 1 1/2
		inches in diameter
		about
		3 to 4 ounces
2	c	Milk
1	c	Heavy cream
2/3	c	Honey, preferably orange
		blossom
3		California navel oranges
5		Eggs

INSTRUCTIONS

Note: The oranges can be peeled and sliced after using their zest to
flavor the pudding. Sprinkle them with a little sugar and orange
liqueur and serve them along with the pudding. Preheat the oven to  325
degrees. Melt the butter and cool it slightly. Dip one side of  each
slice of bread into the butter and arrange the bread, buttered  side up
and slightly overlapping in a shallow 1 1/2 quart baking dish.  Combine
the milk, cream and honey in a saucepan. Strip the zest from  the
oranges with a vegetable peeler and add to the pan. Be careful  not to
include any of the white pith under the zest or the pith might
contribute a bitter flavor. Bring the mixture to a boil over medium
heat, remove from heat and allow to stand about 5 minutes for the
zests to steep and flavor the mixture.  Whisk the eggs until liquid in
a large mixing bowl, then whisk in the  hot milk and cream mixture. Do
not overbeat or the custard will have  a great deal of foam on the
surface. Strain the custard back into the  pan and skim the foam from
the surface with a large spoon. Pour the  custard over the bread in the
dish, pouring so that the bread is  evenly soaked and rises to the
surface.  Place the baking dish in another larger pan and pour warm
water into  the pan to come halfway up the side of the baking dish.
Bake the  bread pudding for about 45 minutes, until the custard is set
and the  bread is an even golden color. Recipe By     :COOK'S CHOICE
SHOW  #CH1222  Posted to MC-Recipe Digest V1 #263  Date: Sun, 27 Oct
1996 20:59:38 -0500  From: Meg Antczak <meginny@node1.frontiernet.net>

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“Jesus: He’s holding your atoms together”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3256 Calories From Fat: 2699 Total Fat: 306.2g Cholesterol: 1783.2mg Sodium: 704mg Potassium: 1958.4mg Carbohydrates: 84.7g Fiber: 9.2g Sugar: 61.7g Protein: 58.1g