Chocolate-chip Bread Pudding With Orange Sauce

-ORANGE SAUCE-
2 tb Sugar
2 tb Cornstarch.
1 1/2 c Orange juice
1 lg Orange; sectioned
6 sm Mint sprigs; optional

Generously grease six 4- by 2-inch mini-loaf pans; set aside.

In large bowl, beat eggs until frothy. Gradually beat in milk, sugar,
butter and vanilla. Stir in bread pieces and chocolate chips. Divide
mixture equally among pans. Tear aluminum foil to make six 6- by 4-inch
pieces. Oil one side of each. Cover pans tightly with foil, oiled side
down.

In 8-quart saucepot, place wire rack and add 1 1/2 inches water; place loaf
pans with pudding on rack. If all pans to not fit in a single layer on
rack, place another rack over the first pans and add remaining pans. Cover
and heat water to boiling over high heat; reduce heat to low and steam
pudding 30 minutes or until cake tester inserted in center comes out clean.
Check water level occasionally and add more water, if necessary. If using
an automatic steamer, folow manufacturer’s directions.

Meanwhile, prepare Orange Sauce: In 1-quart saucepan, combine sugar and
cornstarch. Gradually stir in orange juice until mixture is smooth. Cook
over medium heat, stirring constantly, until thickened and bubbly. Pour
into serving bowl and set aside to cool to room temperature.

Set aside 12 orange sections; cut remaining orange sections crosswise into
1/4-inch pieces and stir into Orange Sauce.

Remove pudding from saucepot and uncover. Cool puddings in pans on wire
rack 5 minutes. Then, with knife, loosen edges; invert pans and unmold
puddings; arrange on serving platter. Arrange bowl of Orange Sauce, orange
sections, and the mint sprigs on another plate.

To serve, place a pudding on an individual dessert plate; arrange 2 orange
sections on top. Spoon some sauce over and around pudding and garnish with
a mint sprig. Serve warm.

NOTES : This easy-to-prepare bread pudding makes desset out of ingredient
you probably already have in the house.