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 Orange and Currant Bread Pudding

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Orange and Currant Bread Pudding Empty
PostSubject: Orange and Currant Bread Pudding   Orange and Currant Bread Pudding EmptyNovember 6th 2012, 10:48 am


Orange and Currant Bread Pudding
MAKES 6 TO 8 SERVINGS

1A cup Grand Marnier, or other orange-flavored liqueur
2 cups dry brioche bread cubes
4 tablespoons butter
4 cups milk, scalded
4 eggs, separated
l/2 cup sugar
1 teaspoon vanilla
1A cup currants
2 teaspoons grated orange rind
Heavy cream or Vanilla Cream Sauce


Preheat oven to 325°F. Butter a 2-quart baking dish.
Pour the Grand Marnier or other orange-flavored liqueur over
the bread. Add the soaked bread and the butter to the scalded milk.
Cool. Combine the yolks with the sugar and the vanilla, and then mix
into the bread mixture, along with the currants and orange rind. Whip
the egg whites until stiff. Fold whites into the bread pudding; turn into
the prepared baking dish. Bake 1 hour until set. Serve with heavy
cream or Vanilla Cream Sauce to pour over individual servings.

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