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Fruited Grits Dessert Bread with Orange Syrup

Fruited Grits Dessert Bread with Orange Syrup
Makes:
12 servings
Prep Time:
40
minutes
Total Time:
105
minutes
Vegetarian
based on
1 reviews
Fruited Grits Dessert Bread with Orange Syrup is a twist on a popular South American dessert. This scrumptious dessert is traditionally prepared with wheat. However, given that corn is a staple throughout this continent, it is not unusual to find this variation prepared with a coarse ground corn (grits). Laced with dried fruit and nuts, this bread is so moist it’s sometimes called a “pudding” in South America, yet is firm enough to cut into slices for serving. The orange syrup drizzled over each slice adds a flavorful touch to this memorable dessert.

In this recipe:


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Ingredients:

  • DESSERT BREAD
  • 1/2 cup mixed dried fruit, soaked in 1/4 cup orange liqueur or juice for several hours
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1 1/4 cups quick grits
  • 1/2 cup granulated sugar
  • 1/2 cup chopped almonds or any favorite nut
  • 1 to 2 teaspoons grated orange peel
  • 3 large eggs at room temperature, separated
  • ORANGE SYRUP
  • 1 1/2 cups water
  • 1 cup granulated sugar
  • 1 tablespoon orange liqueur or juice

Directions:

FOR DESSERT BREAD:
PREHEAT
oven to 350º F. Grease 9 x 5-inch loaf pan or dish.

HEAT evaporated milk and water in large saucepan over medium-high heat. Bring to a boil; reduce heat to low. Slowly stir in grits. Cook, stirring constantly, for about 10 to 15 minutes or until thickened. Remove from heat. Stir in sugar, nuts, fruit with liqueur and orange peel. Cool for 20 minutes.

BEAT egg whites in medium bowl until stiff peaks form. Stir in yolks into grits mixture. Fold egg whites into grits mixture. Pour mixture into prepared loaf pan.

BAKE for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; remove to wire rack or serving platter. Serve warm with Orange Syrup.

FOR ORANGE SYRUP:
COMBINE
water and sugar in medium saucepan over medium heat. Bring to a boil and maintain it, stirring occasionally for 10 minutes. Remove from heat. Stir in orange liqueur. Makes about 1 2/3 cups.


Reviews:

Review This Recipe
  •  Star(s)

    Excellent Brunch Item

    Wanie Harris from RICHMOND, VA

    I'm a pastry chef and was looking for something to jazz up our Sunday brunch . This was a huge hit . All the guest thought I'd pulled a rabbit out of my hat (so to speak ). I gave credit where it was due and told everyone about your website . I will definitely bake this again !

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 290
  • Calories from Fat: 70
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 3.5g (17% of DV)
  • Cholesterol: 70mg (24% of DV)
  • Sodium: 85mg (4% of DV)
  • Carbohydrates: 49g (16% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 34g
  • Protein: 8g
  • Vitamin A: 2% of DV
  • Vitamin C: 6% of DV
  • Calcium: 15% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Fruited Grits Dessert Bread with Orange Syrup

Ingredients

  • DESSERT BREAD
  • 1/2 cup mixed dried fruit, soaked in 1/4 cup orange liqueur or juice for several hours
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup water
  • 1 1/4 cups quick grits
  • 1/2 cup granulated sugar
  • 1/2 cup chopped almonds or any favorite nut
  • 1 to 2 teaspoons grated orange peel
  • 3 large eggs at room temperature, separated
  • ORANGE SYRUP
  • 1 1/2 cups water
  • 1 cup granulated sugar
  • 1 tablespoon orange liqueur or juice

 

Directions

FOR DESSERT BREAD:
PREHEAT
oven to 350º F. Grease 9 x 5-inch loaf pan or dish.

HEAT evaporated milk and water in large saucepan over medium-high heat. Bring to a boil; reduce heat to low. Slowly stir in grits. Cook, stirring constantly, for about 10 to 15 minutes or until thickened. Remove from heat. Stir in sugar, nuts, fruit with liqueur and orange peel. Cool for 20 minutes.

BEAT egg whites in medium bowl until stiff peaks form. Stir in yolks into grits mixture. Fold egg whites into grits mixture. Pour mixture into prepared loaf pan.

BAKE for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; remove to wire rack or serving platter. Serve warm with Orange Syrup.

FOR ORANGE SYRUP:
COMBINE
water and sugar in medium saucepan over medium heat. Bring to a boil and maintain it, stirring occasionally for 10 minutes. Remove from heat. Stir in orange liqueur. Makes about 1 2/3 cups.

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