New York City Chefs Daily Recipe for 11/30/2001 : Recipe for Bread Pudding with Pecans
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Bread Pudding with Pecans recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/30/2001 : Recipe for Bread Pudding with Pecans
"Bread Pudding with Pecans"

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  Arqua Restaurant
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"As we graze it grows"

1 2/3 cups milk
1 2/3 cups light cream or half and half
3/4 cup sugar
3 eggs, beaten to mix
2 teaspoons grated orange rind
1 teaspoon vanilla extract
24 slices of day old French bread 1/2 inch thick
1/2 cup toasted pecans, chopped
Confectioner's sugar, for sprinkling on top
Sour Cream, or whipped cream, or Maple syrup to serve

Put 1 1/2 cups each of milk and cream in saucepan. Add the sugar. Warm over low heat, stirring to dissolve the sugar.  Remove from the heat and cool. Add the eggs, orange rind and vanilla and mix well.  Arrange half of the bread slices in 9-10 inch buttered baking dish.  Sprinkle two thirds of the pecans over the bread.  Arrange the remaining bread slices on top and scatter on the rest of the pecans.  Pour the egg mixture evenly over the bread slices. Soak for 30 minutes.  Press the top layer of bread down into the liquid once or twice. Preheat the oven to 350 degrees.  If the top layer of bread slices look dry and all the liquid has absorbed, moisten with the remaining milk and cream.  Set the baking dish in a roasting pan. Add enough water to the pan to come halfway up the sides of the dish. Bring the water to a boil. Transfer to the oven. Bake for 40 minutes or until the pudding is set and golden brown on top. Sprinkle the top of the pudding with sifted confectioners' sugar and serve warm, with whipped or sour cream and maple syrup. Serves 6.
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