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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

Orange confit:

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.


Orange Confit:

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