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Bread Pudding With Orange Butter Sauce
Ingredients
- 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
Directions
- 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.
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