*  Exported from  MasterCook II  *
 
                          Orange and Honey Bread Pudding
 
 Recipe By     :COOK'S CHOICE SHOW #CH1222
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  stick         (4 ounces) unsalted butter
       30  slices        of French bread, between 1/8 and 1/4-inch thick,
                         1 1/2 inches in diameter, -- about 3 to 4 ounces
        2  cups          milk
        1  cup           heavy cream
      2/3  cup           honey, -- preferably orange blossom
        3                California navel oranges
        5  large         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.
 
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