Orange Bread Pudding With Warm Maple Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread, Pudding | 6 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 2 | Egg whites | |
| 1 3/4 | c | Milk |
| 1/3 | c | Orange marmalade |
| 1/4 | c | Sugar |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Vanilla |
| 4 | Dry bread cut into 2" | |
| strips about 3 cups | ||
| 1/3 | c | Raisins |
| 1 | T | Cornstarch |
| 1/4 | t | Finely shredded orange peel |
| 3/4 | c | Orange juice |
| 1/3 | c | Maple syrup |
| 2 | T | Margarine or butter |
INSTRUCTIONS
In a medium mixing bowl use a wire whisk or a fork to beat together the eggs, the egg whites, milk, orange marmalade, sugar, ground cinnamon, and vanilla till combined. Place bread strips in an ungreased 81/2-inch round baking dish. Sprinkle raisins over bread. Pour egg mixture over all. Bake pudding in a 325' oven for 35 to 40 minutes or till a knife inserted near the center comes Out clean. Cool slightly on a wire rack. Serve pudding warm with Maple Sauce and orange slices. Makes 6 servings. Maple Sauce: In a small saucepan combine 1 tablespoon cornstarch and 1/4 teaspoon finely shredded orange peel. Stir in 3/4 cup orange juice and 1/3 cup maple Syrup. Cook and stir the maple syrup mixture till thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from heat and stir in 2 teaspoons margarine or butter. Serve sauce warm over orange bread pudding. Makes 1 cup. NOTES : Use old bread that has started to dry out or toast fresh bread strips in a 300 degree oven for about 15 minutes to dry. Recipe by: Better Homes and Gardens, October 1993 p. 154 Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 69
Total Fat: 7.7g
Cholesterol: 99.3mg
Sodium: 130.8mg
Potassium: 329.7mg
Carbohydrates: 47.5g
Fiber: <1g
Sugar: 41.4g
Protein: 7.3g