Orange and Raisin Bread Pudding
Layers of orange, golden raisins and cinnamon flavored custard in this marmalade crusted pudding.
- Serving Size: 5 ounces
- 3 eggs
- 1/3 cup sugar
- 2 cups milk
- 1/2 cup orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon grated lemon zest
- 12 slice firm textured white bread, lightly toasted with crusts removed and divided
- 3 oranges
- 1 1/2 cups California raisins, divided
- 3 tablespoons orange marmalade
- sifted powdered sugar
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 Facts Per Serving
Calories 200 (11% from fat); Total Fat 2.5g (sat 1g, mono 1g, poly 0g, trans 0g ); Cholesterol 50mg; Protein 6g; Carbohydrate 42g; (Dietary Fiber 4g; Sugars 30g; ); Iron 2mg; Sodium 150mg; Calcium 103mg; Potassium 332mg
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