Ingredients
| 1/2 cup | butter | | 1 loaf | French bread, cubed or | | 12 slices | white bread, cubed | | 1/3 cup | brown sugar | | 1 tbsp. | cinnamon | | 1/2 tsp. | fresh nutmeg, grated | | 6 | eggs | | 2 | egg yolks | | 3/4 cup | raisins, plumped | | 1 cup | cream | | 1 tsp. | vanilla | | 1/2 cup | apricot jam | | 3 cups | milk |
Orange Sauce
| 1-1/3 cup | powdered sugar | | 1/2 cup | butter | | 1/3 cup | orange juice | | 1 tsp. | Grand Marnier or | | orange extract | | 3 slices | orange | | 2 | egg yolks |
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Instructions
Preheat oven to 350°F. Grease pan with spray shortening. Tear French Bread into 2-inch pieces. Line 9x13-inch pan with the French Bread pieces, covering bottom of pan.
Plump the raisins by pouring boiling water over them. Let them drain and dry thoroughly. Combine the raisins, brown sugar, cinnamon and nutmeg. Sprinkle 1/2 mixture over the bread. Repeat the layers until all the bread is used, topping with a layer of bread.
Beat eggs and yolks with sugar until frothy. The longer you beat the egg mixture, the better. Add milk, cream and vanilla. Beat again. Pour over bread mixture. Put butter pats on top. Refrigerate at least 2 hours, or overnight.
Put the 9x13-inch pan into 11x14-inch pan or any larger pan and fill larger pan with water until it comes 3/4 way up the 9x13-inch pan.
Bake for one hour. Put apricot jam in microwave until it is liquid. Brush over top of pudding.
Orange Sauce:
Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat, and whisk in egg yolks. Whisk in orange juice and Grand Marnier, whisking constantly. Serve warm over Bread Pudding.
Author's Comments
Put a dollop of whipped cream over sauce.
Garnish with half an orange slice and orange mint leaf.
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