| 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 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Vanilla |
| 4 |
sl |
Dry bread cut into 2" strips; (about 3 cups) |
| 1/3 |
c |
Raisins |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Finely shredded orange peel |
| 3/4 |
c |
Orange juice |
| 1/3 |
c |
Maple syrup |
| 2 |
tb |
Margarine or butter |
INSTRUCTIONS
MAPLE SAUCE
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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