1 Stick (4 ounces) unsalted
-butter
30 sl French bread, between 1/8
-and 1/4-inch thick, 1 1/2
-inches in diameter,; about
-3 to 4 ounces
2 c Milk
1 c Heavy cream
2/3 c Honey,; preferably orange
-blossom
3 California navel oranges
5 lg Eggs
Note: The oranges can be peeled and sliced after using their zest to flavor
the pudding. Sprinkle them with a little sugar and orange liqueur and serve
them along with the pudding.
Preheat the oven to 325 degrees. Melt the butter and cool it slightly. Dip
one side of each slice of bread into the butter and arrange the bread,
buttered side up and slightly overlapping in a shallow 1 1/2 quart baking
dish.
Combine the milk, cream and honey in a saucepan. Strip the zest from the
oranges with a vegetable peeler and add to the pan. Be careful not to
include any of the white pith under the zest or the pith might contribute a
bitter flavor. Bring the mixture to a boil over medium heat, remove from
heat and allow to stand about 5 minutes for the zests to steep and flavor
the mixture.
Whisk the eggs until liquid in a large mixing bowl, then whisk in the hot
milk and cream mixture. Do not overbeat or the custard will have a great
deal of foam on the surface. Strain the custard back into the pan and skim
the foam from the surface with a large spoon. Pour the custard over the
bread in the dish, pouring so that the bread is evenly soaked and rises to
the surface.
Place the baking dish in another larger pan and pour warm water into the
pan to come halfway up the side of the baking dish. Bake the bread pudding
for about 45 minutes, until the custard is set and the bread is an even
golden color.
Yields
1 Servings