BREAD PUDDING TERRINE WITH WALNUTS
WITH ORANGE CONFIT
10 ounces stale breadcrumbs
1-3/4 cups whole milk
1-1/34 cup (8 ounces) powdered sugar
3 large eggs
¼ cup walnut oil
3 tablespoons cognac
1 cup walnuts, toasted and coarsely chopped or freshly shelled, untoasted
Peel of 1 organic orange
1 cup water
½ cup sugar
2 tablespoons Grand Marnier
Soak the breadcrumbs in the milk and sugar overnight in the refigerator. When possible, remove and crush the crumbs in the milk with a fork.
Beat in the eggs, walnut oil and cognac. Fold in the walnuts and allow the batter to mascerate another 4 hours, stirring from time to time.
Preheat the oven to 375 degrees. Generously butter a bread pan.
Pour the batter into the mold and bake for 1 hour and 15 minutes, or until the center reaches 200 degrees. Allow to cool on a rack before unmolding.
Cut the trimmed peel into very thin strips. Bring the water and sugar to a simmer in a saucepan. Add the orange strips and simmer slowly for 30 minutes until the orange skin has softened and absorbed the syrup. Add Grand Marnier at the end.
Serving: Serve a slice of pudding with a drizzle of orange confit.
Adapted from La Cuisine du Cognac et du Pineau by Francoise Barbin-Lecrevisse