Albion River Inn

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Featured Recipe:

Grand Marnier Bread Pudding

                              - Executive Chef Stephen Smith

Serves 12-14

Ingredients:
  • 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:

  1. In a large bowl sprinkle Grand Marnier over bread cubes & set aside.
  2. In large saucepan combine milk, cream, white sugar, orange juice, zest, & vanilla.
  3. Heat while stirring until very warm - about 160 degrees.
  4. Remove from heat & discard vanilla bean.
  5. Beat eggs in a medium bowl.
  6. Make custard by slowly whisking 1/3 warm liquid into eggs to temper, then whisk egg mixture into remaining liquid in saucepan.
  7. Pour warm custard over bread cubes; mix well, & let sit for 10 minutes to absorb liquid.
  8. Pour into a buttered 13"x 9" baking pan & sprinkle top with brown sugar.
  9. Bake for 35 to 45 minutes in a pre-heated 375-degree oven.
  10. Remove & let pudding rest 20 minutes.
  11. Serve warm with scoop of French vanilla ice cream & garnish with drizzle of chocolate syrup & sprig of mint.


Albion River Inn | 3790 N. Hwy. 1 Albion, CA | email: innkeepers@albionriverinn.com | Phone 707.937.1919 | Toll Free 800.479.7944

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