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Categories:
raisins Bread heavy cream milk eggs sugar brown sugar vanilla cinnamon nutmeg butter sugar sour cream orange juice butter heavy cream Marnier sugar
Viewed: 65 - Published at: 2 years agoIngredients
- 1/3 c. Raisins
- 1 loaf (about 12 ounces) French bread, torn or possibly cut into small 1-1/2 inch pcs
- 2 c. Heavy cream
- 2 c. Lowfat milk
- 4 x Large eggs
- 1 c. Granulated sugar
- 3/4 c. Brown sugar
- 1 tsp Vanilla
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 stk butter or possibly Kraft margarine, melted Whipped cream, Grand Marnier, powdered sugar
- 3/4 c. Granulated sugar
- 1/2 c. Lowfat sour cream
- 2 Tbsp. Orange juice
- 1/4 c. Butter or possibly Kraft margarine
- 2 c. Heavy cream
- 2 tsp Grand marnier
- 2 x -(up to)
- 3 tsp Powdered sugar
Method
- Preheat the oven to 350 degrees.
- Place bread pcs in large baking dish which has been generously buttered.
- Sprinkle raisins throughout bread pcs, Drizzle melted butter or possibly margarine over bread pcs, coating bread thoroughly.
- In separate bowl mix all dry ingredients (sugars, cinnamon, nutmeg).
- In bowl, beat heavy cream, lowfat milk and Large eggs together.
- Add in dry ingredients to lowfat milk-egg mix and blend.
- Completely soak bread pcs in lowfat milk mix, pressing gently to insure all bread pcs are soaked, and there is little, or possibly no liquids in bottom of pan.
- Immerse pan of soaked bread into large pan which has been filled with water, to fill half way up sides of bread filled pan, to create a water bath for bread pudding to bake.
- Bake at 350 degrees for 45 min to I hour, or possibly till well browned, and risen as souffle.
- Serve hot or possibly at room temperature, accompanied with Orange Butter Sauce and whipped cream with Grand Marnier.
- Orange Butter Sauce: Place all ingredients in saucepan, boil for 3 min, stirring occasionally.
- Cream Topping: Whip cream, add in Grand Marnier and powdered sugar.
- Dollop on sauced pudding.
