Orange Cinnamon Bread Pudding
Diana Rattray
At a Glance
Course : Dessert
Special : Easy, Large Quantity
Type of Prep : Bake, Crock Pot, Slow Cook
Cuisine : Southern, U.S. Regional
Occasion : Christmas, Fall, Family Dinner, Potluck, Spring, Thanksgiving, Winter
Add dried cranberries to the mixture instead of raisins for a more festive look. Cooking this pudding in a souffle dish in the slow cooker lessens the possibilty of scorching and makes cleanup easier.
INGREDIENTS:
- 6 slices bread, about 6 ounces, torn into small pieces
- 1/2 cup golden or dark raisins
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 2 tablespoons melted butter
- 6 ounces orange juice concentrate
- 4 large eggs
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
PREPARATION:
Generously butter a 1 1/2-quart souffle dish or 7-cup Pyrex glass straight-sided container/casserole.
Put bread and raisins in a large bowl. Set aside.
In another bowl, whisk milk and eggs with melted butter, orange juice concentrate, sugar, cinnamon, and vanilla; pour over the bread mixture and blend well.
Pour into prepared bowl/casserole.
Tear off a 16-inch length of foil and fold lengthwise twice to form a sturdy lift for the finished pudding. Fit the foil in the slow cooker, letting the ends lay outside. Pour about 1 cup of very hot water into the crockpot. Place the bread pudding in the crockery, arrange foil "handles" to the inside and cover the pot.
Cook on HIGH for 2 1/2 hours. Using pot holders, gently use the "handles" to lift the dish up out of the pot so that you can get a grip on the outside of the dish. Place on a rack to cool slightly.
Serve warm with vanilla sauce or an orange sauce.
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