Fresh Orange Bread Pudding With Meringue Topping Recipes

Steps:

• Sift the flour and baking powder and mix well.
• In a seperate bowl, mix the butter and sugar and beat till light.
• Add the beaten eggs and mix until well blended.
• Next add the fruit, bread crumbs and orange rind.
• Fold in the flour and orange juice alternately.
• In a pudding mould, Layer the bottom with maple syrup.
• Sprinkle the almond slivers on it.
• Pour the mixed pudding batter into the mold over the syrup it.
• Put a lid on the mold and put it in a rice cooker.
• Pour water in the cooker upto half the mould height.
• Switch the cooker into cooking and let it cook for 1 hours.
• After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
• Invert the mould into a plate and cut into slices.
• Serve warm with custard.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
• In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
• When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
• Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Steps:

• Preheat oven to 325°. Place the oranges and bread cubes in a 1-quart casserole dish; set aside.
• To make the custard, combine the sugar, cornstarch, and salt in a saucepan. Blend in egg yolks and 1/4 cup of the milk. mix in remaining milk stir and cook over very low heat until the custard coats metal spoon and is slightly thick (about 10 minutes).
• Add butter, orange peel, and vanilla; pour into casserole over the oranges and bread cubes. Place pan in hot water going 1/2 way up outside of casserole dish and bake at 325°F for 1 1/2 hours or until the pudding is firm in the center.
• Cover with meringue.
• For meringue, beat egg whites until they stand at soft peaks. Gradually beat in the sugar. Add the vanilla and spread over the cooked bread pudding.
• Return the pan to the oven and back into the pan of hot water. Bake 20 minutes or until the meringue is brown. Serve warm.

Steps:

• For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
• Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
• For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
• Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

Steps:

• preheat the oven to 325* --
• in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form.
• gradually add the sugar a tablespoon at a time and continue beating until soft peaks form --
• just before beating is completed sprinkle in the cornstarch --
• the peaks should not topple over when the beater is raised -- but the meringue should not appear dry.
• spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.).
• clear over the edge of the crust.
• swoop the meringue into attractive peaks.
• bake for 15-18 minutes or until the peaks are golden brown.
• cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.

Steps:

• 1. Tear french bread into bite sized pieces. Place bread in a large well-buttered dish. Sprinkle in raisins. Drizzle melted butter over bread and mix well with hands.
• 2. In a medium bowl, beat cream, eggs and vanilla. Add sugar, brown sugar, cinnamon and nutmeg. Beat well and pour over bread. Let soak until all is absorbed.
• 3. Place this dish into a larger pan filled with water half-way up sides. Bake @ 350 for 1 hour or more until browned and risen. Top with Orange-Butter Sauce.
• 4. Orange-Butter Sauce: Melt butter. Add sugar, sour cream and orange juice. Bring to a boil; cook, stirring constantly, until slightly thickened. Serve warm over Bread Pudding. Enjoy! (I suggest making a double batch of sauce, because everyone will want MORE)