Orange And Honey Bread Pudding

---------- Recipe via Meal-Master (tm) v8.04

Title: Orange And Honey Bread Pudding
Categories: New, Text, Import
Yield: 4 servings


1 stick (4 ounces) unsalted
: butter
30 sl French bread, between 1/8
: and 1/4-inch thick,
1 1/2 inches in diameter, -- about
3 to 4 ounces
2 c milk
1 c heavy cream
2/3 c honey, -- preferably orange
: blossom
3 California navel oranges
5 lg eggs

Note: The oranges can be peeled and sliced after using
their zest to flavor the pudding. Sprinkle them with a
little sugar and orange liqueur and serve them along
with the pudding.

Preheat the oven to 325 degrees. Melt the butter and
cool it slightly. Dip one side of each slice of bread
into the butter and arrange the bread, buttered side
up and slightly overlapping in a shallow 1 1/2 quart
baking dish.

Combine the milk, cream and honey in a saucepan. Strip
the zest from the oranges with a vegetable peeler and
add to the pan. Be careful not to include any of the
white pith under the zest or the pith might contribute
a bitter flavor. Bring the mixture to a boil over
medium heat, remove from heat and allow to stand about
5 minutes for the zests to steep and flavor the
mixture.

Whisk the eggs until liquid in a large mixing bowl,
then whisk in the hot milk and cream mixture. Do not
overbeat or the custard will have a great deal of foam
on the surface. Strain the custard back into the pan
and skim the foam from the surface with a large spoon.
Pour the custard over the bread in the dish, pouring
so that the bread is evenly soaked and rises to the
surface.

Place the baking dish in another larger pan and pour
warm water into the pan to come halfway up the side of
the baking dish. Bake the bread pudding for about 45
minutes, until the custard is set and the bread is an
even golden color.

Recipe By :COOK'S CHOICE SHOW #CH1222

Date: Sun, 27
Oct 1996 20:59:38 -0500

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