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Special Christmas Bread Pudding

Contributed By: Gretchen, PR | See all of Gretchen's recipes
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Active Time:  25 Minutes
Total Time:  2 Hours
  10 servings
This sinfully rich puddin will leave your guests craving for the recipe; its somewhat like a flan but with a richer texture and an incredible mix of flavors with its raising, almonds and the rich caramel will capture everyone's attention.
RECIPE INGREDIENTS
1 Cup Granulated Sugar for Caramel
1 lb. French bread from prior day; cut in 2' pieces
4 Eggs, slightly beaten
7 Cans of Evaporated Milk
1 1/2 Cups Raisins
1 Cup Slivered Almonds
1/4 Lb.Butter; melted at room temperature
1/4 Cup Grand Marnier Orange Liqueur
1/4 Cup Cointreau Liqueur
3 Cups Granulated Sugar
1 Tablespoon Pancake Syrup
2 Tablespoons Goof Vainilla Extract
DIRECTIONS
*Pre-heat aover to 350 degrees.


* Pour 1 Cup Sugar into non stick frying pan and melt sugar on medium high heat until it turns into a beautiful light brown caramel. Immediately pour this caramel into a large square or bread baking pan, making sure you carefully spread the very hot caramel to cover the bottom and lower sides of the pan. Cool.


*Drop the pieces of bread unto a deep large mixing bowl and pour the milk over the bread to cover, add the raising, almonds, vainilla, pancake syrup, the Grand Marnier and the Cointreau; mixing well and let soak for approximately two hours.


*Add the eggs, melted butter and mix in the sugar well until dissolved, with no sugar left on the bottom of the bowl.


*Carefully pour the bread mixture into the cooled pan and bake for approximately 1 hour and 15 minutes, or after a knife is inserted in the center and it comes out clean.


*Remove from over and cool. Turn into a platter and let caramel cover the puddin for approximately 5 minutes.


Puddin may be served warm by itself or with vainilla ice cream. Cool completely and refrigerate it if you wish to serve it cold.


Date Added: 11/13/2009
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