Orange and currant bread pudding
Instructions:
- 1⁄4 cup Grand Marnier, or other orange-flavored liqueur;
- 2 cups dry brioche bread cubes;
- 4 tablespoons butter;
- 4 cups milk, scalded;
- 4 eggs, separated;
- 1⁄2 cup sugar;
- 1 teaspoon vanilla;
- 1⁄4 cup currants;
- 2 teaspoons grated orange rind;
- Heavy cream or Vanilla Cream Sauce.
- Preheat oven to 325 F. Butter a 2-quart baking dish.
- Pour the Grand Marnier or other orange-flavored liqueur over the bread. Add the soaked bread and the butter to the scalded milk. Cool. Combine the yolks with the sugar and the vanilla, and then mix into the bread mixture, along with the currants and orange rind. Whip the egg whites until stiff. Fold whites into the bread pudding; turn into the prepared baking dish. Bake 1 hour until set. Serve with heavy cream or Vanilla Cream Sauce to pour over individual servings.