Tangerine Cinnamon Bread Pudding - cooking recipe

Ingredients

1 loaf sliced day old cinnamon-swirl bread
3 fresh tangerines, zest & juice
3 fresh tangerines, peeled and sliced
1/2 cup dried pineapple
1/2 cup dried currant
1/2 cup dried cherries
1 cup pecans, oven roasted
1/2 light brown sugar
1/4 cup light brown sugar
1 cup heavy cream
2 cups whole milk
1/2 cup sugar
4 large eggs
2 teaspoons butter, melted and cooled
1 teaspoon lemon extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 (8 ounce) jar tangarine marmalade (my own recipe)
2 cups whipping cream
1/2 cup sugar
1/4 teaspoon cream of tartar

Preparation

Spray pam on 8 x 12 cake pan, jest then juice 3 tangarines.
peel and then slice 3 additional tangarines.pre-heat oven.
to 350*, then roast pecans till light brown, then coarse chop. reserve 1/2 CUP for topping. whisk together heavy cream, whole milk , tangarine juice,.
eggs, white sugar, tangarine zest, cooled melted butter, lemon extract, cinnamon, nutmeg and salt.
mix together dried pineapple,currants, cherries, pecans,.
except reserved,and brown sugar except 1/4 CUP.
spread tangarine marmalade on all the cinnamon bread slices.pour 1/2 CUP liquid mixture into baking pan, place.
bread slices to cover bottom, top with 1/2 of the dried friut mixture, and 1/2 of the sliced tangarines.
top with next layer of cinnamon bread,then 1 CUP liquid mixture, then top with the last 1/2 dried friut mixture, and
last 1/2 of the sliced tangarines,.
top with last layer of cinnamon bread, pour remaining.
liquid mixture over the top, cover with saran wrap.
an d let sit for 10 minutes till soaked up.
remove wrap then top with reserved pecan and 1/4 CUP
brown sugar, bake in 350* oven for 35 minutes or till.
light brown on the top.
while pudding is baking ,whip whipping cream, sugar and cream of tatar till stiff peaks form.
let pudding set after out of oven for 5-10 minutes, cut into 12 pieces,
top with whipped cream and serve.