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Full Online Book HomeLearning KitchenFruit - Orange - Ripley Castle Orange Bread And Butter Pudding
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Fruit - Orange -  Ripley Castle Orange Bread And Butter Pudding Post by :joedavison Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2867

Click below to download : Fruit - Orange - Ripley Castle Orange Bread And Butter Pudding (Format : PDF)

Fruit - Orange - Ripley Castle Orange Bread And Butter Pudding

6 tablespoons Cointreau or other orange-flavored liqueur
1/2 cup sugar
1 3/4 cups heavy whipping cream or double cream
1 cup milk
6 eggs, lightly beaten
2 tablespoons thick-cut orange marmalade
10 medium-thick slices white bread
1/4 cup (1/2 stick) butter plus extra for greasing pan
3/4 cup golden raisins
3/4 cup chopped dried apricots
2 large oranges
Vanilla ice cream, optional
Fresh berries, optional


Combine Cointreau, sugar, cream, milk, eggs and marmalade. Cut crusts from bread and butter each slice on both sides. Toss raisins and apricots together.

Layer half of bread, half of raisins and apricots and half of Cointreau mixture in buttered 2-quart mold or baking dish. Repeat layers with remaining bread, raisins and apricots and Cointreau mixture.

Slice oranges into 1/2-inch-thick rounds and remove any seeds. Put orange slices in single layer over pudding mixture. Place mold in another pan filled with warm water. Bake at 350 degrees until firm and knife inserted in center of custard comes out clean, about 1 hour.

Serve with vanilla ice cream and fresh berries if desired.

6 to 8 servings. Each of 8 servings without ice cream or berries: 564 calories; 303 mg sodium; 250 mg cholesterol; 31grams fat; 61 grams carbohydrates; 11 grams protein; 0.76 gram fiber.
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