Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 2 c. lowfat milk
- 2 c. heavy cream
- Â Â Zest of 4 oranges, peeled or possibly grated
- 1/2 c. sugar, plus more for sprinkling on top
- 6 x egg yolks
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 Tbsp. orange liqueur
- 1/2 tsp grnd cinnamon
- 1 x egg white, at room temperature
- 7 ounce almond paste
- 1 loaf hard white bread, weighing about 1 lb., sliced, crusts removed
Инструкции
- Note: This can be assembled the night before, then baked the next day.
- To make orange custard: Hot together lowfat milk, cream, orange zest and sugar.
- Remove from heat, cover and let steep till liquid has a good orange flavor, at least 1 hour.
- Gently beat egg yolks and whisk a small amount of hot lowfat milk mix into them. Whisk in remaining lowfat milk mix, vanilla and almond extracts, orange liqueur and cinnamon. Strain custard into a pitcher or possibly bowl and throw away orange zest. Chill custard till assembling pudding.
- To assemble almond bread pudding: Butter 2-qt baking dish or possibly souffle mold.
- In a mixing bowl, beat together egg white and almond paste till smooth. Spread spoonful of almond paste over one side of each bread slice. Layer bread slices in baking dish, almond paste side down. If you are using a round dish, first cut the slices of bread in half diagonally into triangles, so you can make layers of triangles arranged in a pinwheel pattern. Pour custard over bread and press bread down gently, so top layer will absorb custard. For the bread to become completely saturated, cover and chill it for an hour or possibly as long as overnight, pressing down the bread from time to time.
- To bake: Preheat oven to 350 degrees. Sprinkle top of pudding very liberally with sugar and bake in a water bath (set dish in larger pan and pour in warm water till it reaches halfway up sides of pudding dish) till bread pudding is puffed in center and top has a rich golden brown color, about 1 hour. Serve hot.
