Tangerine Cinnamon Bread Pudding Recipes

CINNAMON BREAD PUDDING

Steps:

• Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. , In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling. , In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. , Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.

TANGERINE BREAD

Steps:

• With an electric beater, beat eggs for 5 minutes; add sugar one tablespoon at a time and continue beating.
• Add tangerine zest, milk, and oil. Beat for another minute. Add the flour and mix until well combined.
• Pour the batter into a well-greased bread pan and bake at 350°F./180°C. for 30 to 40 minutes. Let it cool for 10 minutes before removing from pan.
• Mix icing sugar and tangerine juice and pour it over bread.

GOLDEN TANGERINE NUT BREAD

Steps:

• Preheat the oven to 350 degrees.
• Grease and lightly flour one 8 1/2- by 4 1/2-inch loaf pan or two 5 3/4- by 3 1/2-inch loaf pans.
• In a large mixing bowl, cream the butter and 3/4 cup of sugar together until blended.
• Add the eggs and beat until fluffy and light.
• Add the tangerine rind.
• In another bowl, stir the 1 1/4 cups of flour and the baking powder and salt together until blended.
• Toss the walnuts with the 1 tablespoon of flour until all the pieces are lightly coated.
• Blend the flour mixture into the creamed mixture alternately with the milk.
• Fold the walnuts into the batter until blended.
• Turn into the prepared pans or pan.
• Bake 35 to 45 minutes for small loaves, 55 to 60 minutes for the medium loaf, or until they test done.
• Meanwhile, combine the juice and sugar in a small pan to make the glaze.
• Heat just until the sugar is dissolved.
• Poke the hot loaves with a skewer or toothpick in several places and pour the syrup over them.
• Cool in the pan for 10 minutes, then remove and finish cooling on a rack.
• This recipe yields one medium or two small loaves.

CINNAMON-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.

TANGERINE CINNAMON BREAD PUDDING

Steps:

• Spray pam on 8 x 12 cake pan, jest then juice 3 tangarines.
• peel and then slice 3 additional tangarines.pre-heat oven.
• to 350*, then roast pecans till light brown, then coarse chop. reserve 1/2 CUP for topping. whisk together heavy cream, whole milk , tangarine juice,.
• eggs, white sugar, tangarine zest, cooled melted butter, lemon extract, cinnamon, nutmeg and salt.
• mix together dried pineapple,currants, cherries, pecans,.
• except reserved,and brown sugar except 1/4 CUP.
• spread tangarine marmalade on all the cinnamon bread slices.pour 1/2 CUP liquid mixture into baking pan, place.
• bread slices to cover bottom, top with 1/2 of the dried friut mixture, and 1/2 of the sliced tangarines.
• top with next layer of cinnamon bread,then 1 CUP liquid mixture, then top with the last 1/2 dried friut mixture, and
• last 1/2 of the sliced tangarines,.
• top with last layer of cinnamon bread, pour remaining.
• liquid mixture over the top, cover with saran wrap.
• an d let sit for 10 minutes till soaked up.
• remove wrap then top with reserved pecan and 1/4 CUP
• brown sugar, bake in 350* oven for 35 minutes or till.
• light brown on the top.
• while pudding is baking ,whip whipping cream, sugar and cream of tatar till stiff peaks form.
• let pudding set after out of oven for 5-10 minutes, cut into 12 pieces,
• top with whipped cream and serve.