Nice change up for traditional bread pudding. Works really well for sunday breakfast brunch with cajun coffee.
Bread Pudding
Any left over stale bread, I used 1/2 loaf of french bread and 1/2 loaf of stale sandwich bread broken into roughly 1" pieces, About 12~14 cups.
1 quart of whole milk
4 egg whites (reserve yolks for sauce) + 4 whole eggs
1 3/4 cups sugar, (divided 1 1/2 cups and 1/4 cup)
1 stick butter melted
1 TBSP almond extract
1 TBSP cinnamon
1/2 cup almond slivers optional
Preheat oven to 350*. Into a 9" X 13" or 8" X 12" pan, break up bread into roughly 1" pieces. Into a metal 6 qt, mixing bowl, add eggs and 1 1/2 cups of sugar and with a whisk beat until smooth then add milk, almond extract and butter. Mix well. fold in bread pieces with a rubber spatula and allow to sit for 10 minutes to absorb the milk & egg mixture. Grease pan, then pour pudding into pan and spread evenly. Mix cinnamon with 1/4 cup of sugar and sprinkle on top of pudding. sprinkle almond slivers on top if desired. Place pan in oven onto a cookie sheet with a 1" lip, pour water into cookie sheet and bake for 1 hour. Check water @ 30 minutes, add more if needed.
Orange sauce
4 egg yolks
1/2 cup sugar
zest from 2 oranges finely grated
1 cup fresh squeezed Orange juice (from 4 medium oranges)
1/2 tsp. almond extract
While pudding is baking, add all ingredients to a metal bowl. Whisk mixture until all is mixed and place bowl over a pot of boiling water (double boiler). With a wire whisk, slowly whisk mixture for 4~5 minutes until it thickens slightly-removing bowl occasionally to heat the mixture slowly. Must reach 180* to fully thicken. Remove from heat and continue whisking for an additional 2~3 minutes to allow bowl to cool slightly. Reserve until pudding is done baking.
When pudding is done allow to cool 10~15 minutes, then poke holes with a butter knife every 1~2 inches. Pour orange sauce on top of warm pudding and allow to absorb 5 minutes then serve.
Bread Pudding
Any left over stale bread, I used 1/2 loaf of french bread and 1/2 loaf of stale sandwich bread broken into roughly 1" pieces, About 12~14 cups.
1 quart of whole milk
4 egg whites (reserve yolks for sauce) + 4 whole eggs
1 3/4 cups sugar, (divided 1 1/2 cups and 1/4 cup)
1 stick butter melted
1 TBSP almond extract
1 TBSP cinnamon
1/2 cup almond slivers optional
Preheat oven to 350*. Into a 9" X 13" or 8" X 12" pan, break up bread into roughly 1" pieces. Into a metal 6 qt, mixing bowl, add eggs and 1 1/2 cups of sugar and with a whisk beat until smooth then add milk, almond extract and butter. Mix well. fold in bread pieces with a rubber spatula and allow to sit for 10 minutes to absorb the milk & egg mixture. Grease pan, then pour pudding into pan and spread evenly. Mix cinnamon with 1/4 cup of sugar and sprinkle on top of pudding. sprinkle almond slivers on top if desired. Place pan in oven onto a cookie sheet with a 1" lip, pour water into cookie sheet and bake for 1 hour. Check water @ 30 minutes, add more if needed.
Orange sauce
4 egg yolks
1/2 cup sugar
zest from 2 oranges finely grated
1 cup fresh squeezed Orange juice (from 4 medium oranges)
1/2 tsp. almond extract
While pudding is baking, add all ingredients to a metal bowl. Whisk mixture until all is mixed and place bowl over a pot of boiling water (double boiler). With a wire whisk, slowly whisk mixture for 4~5 minutes until it thickens slightly-removing bowl occasionally to heat the mixture slowly. Must reach 180* to fully thicken. Remove from heat and continue whisking for an additional 2~3 minutes to allow bowl to cool slightly. Reserve until pudding is done baking.
When pudding is done allow to cool 10~15 minutes, then poke holes with a butter knife every 1~2 inches. Pour orange sauce on top of warm pudding and allow to absorb 5 minutes then serve.