Bread Pudding with Orange Creme Anglaise

My friend, Trish has posted a recipe on the mennonitegirlscancook site that, as soon as I saw it, I knew it was posted for me. It has become a keeper. I love any kind of bread pudding and what I really like about this one is the sweet, sour combination with the warm creamy orange sauce drizzled on top. I decided that this is a recipe that I would really like to have on my sidebar too - with the rest of my recipes . . . so hence the reason for posting it here and putting it in the spotlight, just in case you have not discovered it.

Something else that I like about this recipe is that it is not only a dessert, but can easily be a breakfast. Whichever way I serve it, I like to make it well ahead, even the day before. I pour the sauce over the whole top of the baked pudding, cover the pan with aluminum foil and refrigerate it. About 1/2 before serving, I re-heat it at 350F until it's warm then cut it into squares to serve. For a breakfast version, I would bake it the night before, omit the sauce and just serve it warmed up with syrup. It does seem to have a better texture after it has sat a while, hence the making ahead idea. So here it is:

Bread Pudding with Orange Creme Anglaise

Ingredients:

8 extra thick slices - Texas style bread
1 1/2 cups cranberries (fresh or frozen)
1 tbsp grated orange rind
6 eggs
3 cups milk
1 cup whipping cream
3/4 cup sugar
1 tsp vanilla


Method:

1. Trim off bread crusts and cut bread into 1 inch cubes.
2. Arrange half of the bread cubes in lightly greased 12 inch oval baking dish or a 9X13 Pyrex pan.
3. Scatter two thirds each of the cranberries and orange rind over top.
4. Cover mixture with remaining bread cubes, then top with remaining cranberries and orange rind.
5. In large bowl whisk together the eggs, milk, cream, vanilla and sugar and pour over the bread mixture. Let stand for about 20 minutes...basting every so often with the juice. You could cover this with saran then refrigerate up to 24 hours if this is handier in your meal prep.Bake uncovered in the centre of the oven at 375 for 45 to 60 minutes or until puffed and golden and until knife inserted in the middle comes out clean. It will drop slightly as it cools.

Orange Creme Anglaise:

1 cup whipping cream
1 strip orange rind (about 1 inch wide - for infused flavour)
3 egg yolks
1/4 cup sugar
1/4 cup frozen concentrate orange juice

1. In a small saucepan heat the cream with the orange rind over medium heat just until it is steaming.
2. Remove from heat and discard the orange rind.
3. In a small bowl, whisk the egg yolks with sugar until pale; slowly whisk in the cream.
4. Return it all to the saucepan, cook, stirring constantly for 3 to 5 minutes or until thick enough to coat back of wooden spoon.....careful...don't let it boil, watching for the steam.
5. Strain into a pitcher. Serve warm with the pudding.