1/3 c Raisins
1 Loaf (about 12 ounces)
-French bread; torn or cut
-into small 1-1/2 inch
-pieces
2 c Heavy cream
2 c Milk
4 Eggs
1 c Granulated sugar
3/4 c Brown sugar
1 ts Vanilla
1 ts Cinnamon
1 ts Nutmeg
1 Stick butter or Kraft
-margarine; melted
Whipped cream; Grand
-Marnier, powdered sugar
ORANGE BUTTER SAUCE
3/4 c Granulated sugar
1/2 c Sour cream
2 tb Orange juice
1/4 c Butter or Kraft margarine
CREAM TOPPING
2 c Heavy cream
2 ts Grand marnier
2 -(up to)
3 ts Powdered sugar
Preheat the oven to 350 degrees. Place bread pieces in large baking dish
that has been generously buttered. Sprinkle raisins throughout bread
pieces, Drizzle melted butter or margarine over bread pieces, coating bread
thoroughly.
In separate bowl mix all dry ingredients (sugars, cinnamon, nutmeg). In
bowl, beat heavy cream, milk and eggs together. Add dry ingredients to
milk-egg mixture and blend. Completely soak bread pieces in milk mixture,
pressing gently to insure all bread pieces are soaked, and there is little,
or no liquids in bottom of pan.
Immerse pan of soaked bread into large pan that has been filled with
water, to fill half way up sides of bread filled pan, to form a water bath
for bread pudding to bake. Bake at 350 degrees for 45 minutes to I hour, or
until well browned, and risen as souffle. Serve warm or 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
minutes, stirring occasionally.
Cream Topping: Whip cream, add Grand Marnier and powdered sugar. Dollop on
sauced pudding.
ARKANSAS TODAY, CHANNEL 11, KTHV
09/12/1990
“COOKING WITH DON BINGHAM”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings