Recipe

Orange and Raisin Bread Pudding

Submitted by: The Best of Food Digest a Reader's Digest Cookbook, Florida Department of Citrus

Layers of orange, golden raisins and cinnamon flavored custard in this marmalade crusted pudding.

Details

Serves:
Serving size: servings

INGREDIENTS

3 eggs
1/3 c. sugar
2 c. milk
1/2 c. orange juice
1 tbsp. grated orange zest
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. grated lemon zest
12 slc. firm textured white bread, lightly toasted with crusts removed and divided
3 oranges
1-1/2 c. California raisins, divided

3 tbsp. orange marmalade
Sifted powdered sugar

PROCEDURE

In a large bowl, beat eggs with an electric mixer. Add sugar, a little at a time. Beat until mixture ribbons when beater is lifted, 8 to 10 minutes. Add milk, orange juice, zests, vanilla and spices. Beat until combined. Line a buttered 9-inch square baking dish with 4 slices of bread. Peel and segment oranges, carefully remaining pith and all white membrane. Cut into small pieces to make 2 cups. Top bread with half orange pieces and half raisins. Spoon one-third of custard over mixture. Add another layer of bread, top with remainig orange pieces and raisins. Spoon half remaining custard over mixture. Top with remaining bread slices. Spoon remaining custard over bread. Carefully pressing down on top layer so that it is covered with custard. Cover with plastic wrap and chill 1 hour or overnight.

Heat oven to 350°F. Spread orange marmalade on top of pudding. Set baking dish in a large baking pan, adding enough hot water to larger pan to reach halfway up the sides of dish. Bake at 350°F for 1 hour or until puffed, golden brown, and sharp knife inserted in center comes out clean. Let cool. Serve warm, sprinkled with powdered sugar.

Nutrition Information (per serving)

Calories 200(11% from fat); Total Fat 2.5g (sat 1g, mono 1g, poly 0g); Cholesterol 50mg; Protein 6g; Carbohydrates 42g; Fiber 4g; Iron 2mg; Sodium 150mg; Calcium 103mg