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Mandarin Cheesecake

Mandarin Cheesecake Bread Pudding

10" Dutch oven  -  350 degrees (14 top/7 bottom)

 

15 oz can mandarin orange segments, drained, juice reserved

4 cups dried french bread cubes (6-7 slices)

8 oz pkg cream cheese, room temp

2 eggs, slightly beaten

1 cup reserved mandarin orange juice

1 cup half 'n half

1/4 cup butter, melted

1/2 cup sugar

1 tsp ground nutmeg

1 tsp vanilla

 

Mandarin Orange Sauce

 

15 oz can mandarin orange segments

1 cup sugar

2 Tbls cornstarch

1/4 cup butter

2 tsp vanilla

 

*use real butter for best flavor

 

Drain oranges, reserving juice for use.  In large bowl, combine oranges with bread cubes. 

In another bowl, soften cream cheese by stirring well;  add eggs and beat until combined. 

Slowly add orange juice and half 'n half, mixing well after each addition.  (If juice does not

equal 1 cup, add half 'n half to make up the difference)  Add melted butter, sugar, nutmeg,

 and vanilla and mix well. Pour over bread cubes and gently combine.  Pour into greased

 10" Dutch oven and cook at 350 degrees for about 50 minutes.  Watch at end of

cooking time so it does not burn.  Dessert is done when set.  Remove coals and lid and

allow to cool.

 

Mandarin Orange Sauce; In blender, blend orange segments and juice until liquefied. 

Pour into saucepan and bring to a boil.  In another saucepan, combine sugar and cornstarch. 

Slowly stir in boiling orange liquid and bring back to boil.  Reduce heat and boil gently for 5

minutes, stirring occasionally.  Remove from heat and stir in butter and vanilla.  Allow to cool,

then pour over cooked bread pudding.

 

This dessert tastes best when allowed to cool completely before eating.


Thanks to Barbara Anderson of Oregon for submitting this recipe to our Recipe Contest!!