Pillsbury's Orange-Kissed Breakfast Bread Pudding

I love orange rolls, so when I saw this recipe for bread pudding made out of orange rolls, I was pretty excited to try it.  Sweet, delicious and pretty easy, I think this is a fun way to have breakfast if you like bread pudding.  The original recipe is on the Pillsbury website (click here).

Pillsbury's Orange-Kissed Breakfast Bread Pudding

Ingredients:

• 2 cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (16 rolls)
• 2 cups half-and-half
• 2 LAND O LAKES® Whole Eggs
• 2 LAND O LAKES® Egg Yolks
• 1/2 cup sugar
• 3/4 cup Fisher® Chef’s Naturals® Walnut Halves and Pieces, coarsely chopped
• 1/4 cup half-and-half
• 1/4 cup LAND O LAKES® Butter
• 1 teaspoon McCormick® Pure Vanilla Extract

Directions:

1. Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. On cookie sheet, place rolls 1 inch apart. Reserve icing. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
2. Reduce oven temperature to 350°F. Spray 8-inch square pan with cooking spray. Using serrated knife, cut rolls into 1/2- to 1-inch pieces; set aside.
3. In large bowl, mix 2 cups half-and-half, whole eggs, egg yolks, sugar and walnuts until well blended. Gently stir in roll pieces. Spread in pan.
4. Bake at 350°F 50 to 55 minutes or until toothpick inserted in center comes clean and top is deep golden brown. Cool 30 minutes.
5. Meanwhile, in 1-quart saucepan, heat icing (from both containers), 1/4 cup half-and-half and butter over low heat, stirring occasionally, until butter is melted. Stir in vanilla.
6. Cut warm bread pudding into 9 servings. Drizzle with sauce.

Marsha's "Panda Express" Orange Chicken

*This recipe is low-carb if you omit or sub serving over/with rice.

Scott and I are addicted to Panda Express Orange Chicken, and so I found this great copy-cat recipe in the internet a few years back. It's a little time intensive, but the end results are GREAT! This is a pretty frequently requested recipe from my stash. We did make some changes to the original, so I have posted both versions here. Enjoy!  The picture came from the Panda Express website, and I originally got this recipe from the Top Secret Recipes website, but I have since changed it up to suit our tastes, and so this is Marsha's version.

Marsha's “Panda Express” Orange Chicken

Ingredients:

Sauce:

• 1 1/2 cups water
• 3 Tbl. orange juice concentrate
• 1 cup packed dark brown sugar
• 1/8 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1/4 cup plus 1 teaspoon lemon juice
• 1/2 teaspoon minced fresh ginger
• 1/4 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 7 teaspoons corn starch
• 3 tablespoons water

Chicken:

• 4 chicken breast fillets
• 1 cup ice water
• 1 egg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups unsifted cake flour
• 2-4 cups vegetable oil

Directions:

1. Combine all of the sauce ingredients -- except the corn starch and arrowroot -- in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
2. Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. The chicken should marinate for at least a couple hours. Cover the remaining sauce and leave it to cool until the chicken is ready.
3. When chicken has marinated, preheat 2-inches of vegetable oil in a wok or skillet to 350 degrees.
4. Combine corn starch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until corn starch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thicken cover and remove it from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking soda and salt.
6. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should still be lumpy.
7. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. Most of the new flour will still floating on top of the mixture. Put the remaining flour (1/2 cup) into a separate medium bowl.
8. Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off and then slide the chicken into the oil. Fry up to 1/2 of the chicken pieces at a time for 3-4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
10. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce. Stir gently until all of the pieces are well coated.