Bread Pudding with Orange Creme Anglaise

Oh I am literally rubbing my hands in glee for coming across this recipe. Several requests circulated amongst a few of us to get a good Bread Pudding recipe. My friend emailed me this one and it is simply delightful!




Ingredients:

• 16 slices or about a loaf of egg bread (what? that is what the recipe says but I used regular bread...)
• 1 1/2 cups cranberries (fresh or frozen
• 1 tbsp grated orange rind
• 6 eggs
• 3 cups milk
• 1 cup whipping cream
• 3/4 cup sugar
• 1 tsp vanilla

Orange Creme Anglaise:

• 1 cup whipping cream
• 1 strip orange rind (about 1 inch wide - for infused flavour)
• 3 egg yolks
• 1/4 cup sugar
• 1/4 cup orange flavoured liqueur or you can use equal amount concentrate orange juice .

Trim off bread crusts. Cut bread into 1 inch cubes. Arrange half of the bread cubes in lightly greased 12 inch oval baking dish. Scatter two thirds each of the cranberries and orange rind over top. Cover mixture with remaining bread cubes, then top with remaining cranberries and orange rind.


In large bowl whisk together the eggs, milk, cream, vanilla and sugar and pour over the bread mixture. Let stand for about 20 minutes...basting every so often with the juice. You could cover this with saran then refrigerate up to 24 hours if this is handier in your meal prep.

Bake uncovered in the centre of the oven at 375 for 45 to 60 minutes or until puffed and golden and until knife inserted in the middle comes out clean.

Orange Creme Anglaise:

In a small saucepan heat the cream with the orange rind over medium heat just until it is steaming. Remove from heat and discard the orange rind.

In a small bowl, whisk the egg yolks with sugar until pale; slowly whisk in the cream. Return it all to the saucepan, cook, stirring constantly for 3 to 5 minutes or until thick enough to coat back of wooden spoon.....careful...don't let it boil. Strain into a pitcher. Stir in liqueur. Serve warm with the pudding.