Instructions: In a medium-sized bowl, combine the eggs, sugar, milk, cream, butter, both extracts, fruit, and nutmeg and blend together well. In a shallow bowl, place the bread slices and pour the egg mixture over all. Let the bread soak for 30 minutes or until saturated.

In a lightly greased, 8-inch square baking pan, arrange the soaked bread slices in two layers. Pour any remaining liquid over the bread and drizzle the liqueur over the top. Cover and chill for at least 4 hours.

Preheat oven to 350 F.

Bake the chilled bread for 45 minutes, or until the custard is set and the top is a light golden brown. While baking, occasionally push the bread down into the custard with the back of a spoon. Remove the baked custard and let stand for 5 minutes.

Ladle 1/4 cup of the B and B Custard Cream on each large dessert plate and top with one 4-inch square of the bread pudding. Drizzle a slight amount of the custard cream over each square of pudding and garnish with the orange zest. Serve immediately.

YIELD: 4 SERVINGS

B and B Custard Cream:
In a heavy saucepan, heat the milk on medium heat until bubbles appear.

In the top of a double boiler, whisk together the egg yolks and sugar until well combined and the mixture is light yellow. Slowly whisk in the hot milk. Place over boiling water and whisk for 15 minutes, or until the custard is thickened to the consistency of heavy cream and coats the back of a spoon. (Do not overcook.)

Strain the mixture through a fine mesh sieve into a bowl and gently stir in the liqueur. Keep covered with plastic wrap, pressed directly onto the surface of the custard.

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