Make and share this Tangerine Cinnamon Bread Pudding recipe from Food.com.
Provided by leebbeee
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 492.9, Fat 32.4, SaturatedFat 16, Cholesterol 157.8, Sodium 177.5, Carbohydrate 49, Fiber 2.3, Sugar 43.7, Protein 6.1
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