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Orange Custard Bread Pudding

Orange Custard Bread Pudding

Serves 6
1 loaf (16 ounces) sliced raisin-cinnamon bread
2 cups TruMoo Orange Scream Milk
3 large eggs
½ cup granulated sugar
1 tablespoon grated orange peel
¼ teaspoon ground nutmeg
¼ teaspoon orange extract
¹⁄8 teaspoon salt
confectioners’ sugar

Heat oven to 350°F. Cut raisin bread into 1-inch pieces (about 8 cups). In large bowl, whisk together milk, eggs, sugar, orange peel, nutmeg, orange extract and salt. Toss with raisin bread to mix well.

Butter 2-quart casserole or baking dish. Pour bread mixture into dish. Place in center of deep, ovenproof pan. Pour boiling water into pan until it reaches halfway up sides of dish. Place pan on center rack in oven. Bake until just set, about 40 minutes. Carefully remove from oven.

To serve, sprinkle with confectioners’ sugar. Serve warm.

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