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1
Spray pam on 8 x 12 cake pan, jest then juice 3 tangarines.
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2
peel and then slice 3 additional tangarines.pre-heat oven.
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3
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,.
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4
eggs, white sugar, tangarine zest, cooled melted butter, lemon extract, cinnamon, nutmeg and salt.
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5
mix together dried pineapple,currants, cherries, pecans,.
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6
except reserved,and brown sugar except 1/4 CUP.
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7
spread tangarine marmalade on all the cinnamon bread slices.pour 1/2 CUP liquid mixture into baking pan, place.
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8
bread slices to cover bottom, top with 1/2 of the dried friut mixture, and 1/2 of the sliced tangarines.
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9
top with next layer of cinnamon bread,then 1 CUP liquid mixture, then top with the last 1/2 dried friut mixture, and
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10
last 1/2 of the sliced tangarines,.
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11
top with last layer of cinnamon bread, pour remaining.
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12
liquid mixture over the top, cover with saran wrap.
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13
an d let sit for 10 minutes till soaked up.
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14
remove wrap then top with reserved pecan and 1/4 CUP
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15
brown sugar, bake in 350* oven for 35 minutes or till.
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16
light brown on the top.
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17
while pudding is baking ,whip whipping cream, sugar and cream of tatar till stiff peaks form.
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18
let pudding set after out of oven for 5-10 minutes, cut into 12 pieces,
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19
top with whipped cream and serve.
