Very Special Bread Pudding with Orange Crème Anglaise

By The Canadian Living Test Kitchen

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Very Special Bread Pudding with Orange Crème Anglaise

This recipe makes 8 servings

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

16 slices (about 1 loaf or 1 lb/500 g) egg bread 16 16slices (about 1 loaf or 1 lb/500 g) slices (about 1 loaf or 1 lb/500 g)egg bread or challah or home-style bread
1-1/2 cups cranberries , fresh or frozen1-1/2 1-1/2cups cupscranberrycranberries, fresh or frozen
1 tbsp grated orange rind 1 1tbsp tbspgrated orange rind
6 eggs 6 6eggeggs
3 cups milk 3 3cups cupsmilk
1 cup whipping cream 1 1cup cupwhipping cream
3/4 cup sugar 3/4 3/4cup cupsugar
1 tsp vanilla 1 1tsp tspvanilla
Orange Creme Anglaise:
1 cup whipping cream 1 1cup cupwhipping cream
1 strip orange rind 1 1strip striporange rind
3 egg yolks 3 3egg yolkegg yolks
1/4 cup sugar 1/4 1/4cup cupsugar
1/4 cup orange-flavoured liqueur 1/4 1/4cup cuporange-flavoured liqueur or frozen orange juice concentrate

Preparation

Preheat oven to 375°F (190°C).

Trim off bread crusts; cut bread in 1-inch (2.5 cm) cubes. Arrange half of bread cubes in lightly greased 12-inch (2.5 L) oval baking dish; scatter two-third each of the cranberries and orange rind over top. Cover mixture with remaining bread cubes, then top with remaining cranberries and orange rind.

In large bowl, whisk together eggs, milk, cream, all but 1 tablespoon of the sugar and the vanilla; pour over bread mixture. Let stand for 15 minutes. Using baster, drizzle liquid over bread mixture several times. Sprinkle with remaining sugar. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)

Bake in centre of oven for 45 to 60 minutes or until puffed and golden and until knife inserted in centre comes out clean.

Orange Crème Anglaise: Meanwhile, in small saucepan, heat cream with orange rind over medium heat just until steaming. Remove from heat; discard orange rind.

In small bowl, whisk egg yolks with sugar until pale; slowly whisk in cream. Return to saucepan; cook, stirring constantly, for 3 to 5 minutes or until thick enough to coat back of wooden spoon, being careful not to boil. Strain into pitcher. Stir in liqueur. Serve warm over pudding. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days; rewarm over low heat.)