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Executive Chef Stephen Smith
Printable version
Ingredients serve 12 - 14
2 small loaves sweet French bread ~ remove crusts and cube
(approximately 12 cups, loosely packed)
4 oz Grand Marnier
2 oranges ~ zest and juice
1 vanilla bean split lengthwise (or 2 tsp vanilla extract)
12 oz heavy cream
12 oz milk
2 cups granulated sugar
12 whole eggs, beaten
1/2 cup brown sugar
For Garnish:
French vanilla ice cream, chocolate syrup
and a few sprigs of mint
Method for Custard:
In a large bowl sprinkle Grand Marnier over bread cubes & set aside. In large saucepan combine milk, cream, white sugar, orange juice, zest, & vanilla. Heat while stirring until very warm - about 160 degrees. Remove from heat & discard vanilla bean. Beat eggs in a medium bowl. Make custard by slowly whisking 1/3 warm liquid into eggs to temper, then whisk egg mixture into remaining liquid in saucepan. Pour warm custard over bread cubes; mix well, & let sit for 10 minutes to absorb liquid. Pour into a buttered 13”x 9” baking pan & sprinkle top with brown sugar. Bake for 35 to 45 minutes in a pre-heated 375-degree oven. Remove & let pudding rest 20 minutes. Serve warm with scoop of French vanilla ice cream & garnish with drizzle of chocolate syrup & sprig of mint.
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