"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Orange Bread Pudding Recipe

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This recipe for Orange Bread Pudding, by , is from Bring the Paper Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Strickland



Bread Pudding:

3 large eggs
2 cups milk
1 cup heavy cream
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon vanilla extract
1 tablespoon orange zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (8-oz.) French bread loaf, cut into 1-inch cubes
1 cup chopped toasted pecans

Brandy Orange Sauce:

1/2 cup butter
1/3 cup sugar
1/4 cup heavy cream
2 tablespoons brandy
1 teaspoon orange zest

Bread Pudding:

Preheat oven to 325. Whisk together eggs and next 9 ingredients in a large bowl. Add bread cubes, and stir to combine completely. Cover and chill 10 minutes. Stir pecans into bread mixture. Spoon bread mixture into a lightly greased (with butter) 11- x 7-inch baking dish.

Bake at 325 for 1 hour or until set. Let stand 10 minutes, and serve with warm Brandy-Orange Sauce.

Orange Brandy Sauce:

Cook butter and sugar in a small heavy saucepan over low heat, stirring constantly, 3 minutes or until smooth. Stir in cream, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; stir in brandy and orange zest. Serve immediately.




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