Raisin and Walnut Bread Pudding with Orange Sauce
Recipe: #6497
September 12, 2012
"This is another Eagle Brand Recipe. Well, I added some walnuts to the pudding and an orange sauce to finish with; but this is another fantastic recipe easy recipe worth sharing. And, it is so easy to make. I find it best to use day old bread; a fresh bread does not work as well. You can also, buy a fresh loaf and simply leave it out on the counter for a few hours which also works."
Ingredients
Nutritional
- Serving Size: 1 (556.4 g)
- Calories 495.8
- Total Fat - 20.9 g
- Saturated Fat - 5.3 g
- Cholesterol - 138.7 mg
- Sodium - 1755.5 mg
- Total Carbohydrate - 58.6 g
- Dietary Fiber - 2.7 g
- Sugars - 25.4 g
- Protein - 19.6 g
- Calcium - 69.4 mg
- Iron - 2.8 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Bread ... Grease a 9x9 baking dish, or square pan (I prefer glass), with the teaspoon of butter; then add the bread cubes. As I said, I like to use day old bread, or leave it out on the counter to dry a bit. I think it just works better.
Step 2
Pudding ... Add the eggs, eagle brand, orange zest, vanilla, cinnamon, melted butter, water, and grand marnier to a large bowl and mix well.
Step 3
Casserole ... Add the raising and walnuts to the bread crumbs and pour the pudding mixture over the top. Let it rest, 30 minutes before baking.
Step 4
Bake ... Preheat your oven to 350 degrees and bake the casserole uncovered on the middle shelf for 40-45 minutes. Insert a knife into the center and if comes out clean, it is done. Make sure to let it rest at least 10 minutes before serving.
Step 5
Sauce ... As the pudding cools down, make the sauce. Add the orange juice, grand marnier, sugar, cinnamon stick, and corn starch to a small pot and bring to a light boil. Reduce to medium low until the sauce has thickened; it only takes a few minutes. Remove the cinnamon stick.
Step 6
Serve ... Plate the pudding and top with the warm orange sauce. ENJOY!
Tips
No special items needed.