Tangerine Cinnamon Bread Pudding

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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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