* Exported from MasterCook *
Cranberry Bread Pudding
Recipe By :Owens
Serving Size : 10 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
3 eggs -- room temperature
2 egg yolks -- room temperature
2 cups milk
1 cup whipping cream
1 Tbsp freshly grated orange peel
6 thin slices white bread (crusts trimmed) -- buttered on one side
1 cup fresh or frozen (thawed) cranberries
1/3 cup water
2 Tbsp sugar
1 cup whipping cream (optional garnish)
Preheat oven to 375 degrees. Mix 1/2 cup sugar, eggs and egg
yolks in large bowl to blend. Combine milk, 1 cup cream and
grated orange peel in large saucepan and bring to scalding point
over medium-high heat, watching carefully so mixture does not
boil. Remove from heat and briskly stir 3 tablespoons milk
mixture into eggs. Pour egg mixture back into milk and blend well.
Line bottom of a 2 quart rectangular baking dish with bread,
buttered side up. Pour custard through strainer over bread. Set
baking dish in large pan. Add enough simmering water to come 3/4
up sides of dish. Bake 30 minutes; custard will still be slightly loose.
Meanwhile, combine cranberries and water in small saucepan over
medium heat and cook until berries pop and most of water
evaporates -- about 5 minutes. Remove from heat. Add sugar and
stir constantly until dissolved.
Spread cranberry sauce gently over top of pudding. Continue
baking until tester inserted in center comes out clean -- about 15
minutes.
Garnish with whipping cream.
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