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Honey Bread Pudding


Thursday, January 01, 2004
8 servings
8 cups day-old egg bread, cubed
3 cups milk
1 cup half and half
6 eggs, beaten
1/2 cup honey
1 tbsb. grated orange peel
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. Honey Cream Sauce* (directions follow cooking instructions)
Preheat oven to 375 degrees. Arrange bread in bottom of lightly greased shallow 2-quart baking dish. Combine remaining ingredients and mix well. Pour over bread cubes and let stand for 1 hour or until liquid is absorbed by bread. Bake for 45 to 50 minutes or until knife inserted near center comes out clean. Serve with addtional honey cream sauce.

*Honey Cream Sauce
1 cup whipping cream
1/4 cup honey
1/2 tsp. rum extract
For cream sauce, beat whipping cream until fluffy, add honey slowly and beat until stiff. Fold in rum extract. Yield: 8 servings.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.com
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