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Fruited Grits Dessert Bread with Orange Syrup

Fruited Grits Dessert Bread

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.

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Dessert Bread

  • 1/2 cup mixed dried fruit, soaked in 1/4 cuporange liqueur or juice for several hours
  • 2 (12 fluid ounce) cans 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


  1. Dessert Bread: Heat oven to 350 degrees F. Grease 9 x 5-inch loaf pan or dish.
  2. 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.
  3. Remove from heat.
  4. Stir in sugar, nuts, fruit with liqueur and orange peel. Cool for 20 minutes.
  5. Beat egg whites in medium bowl until stiff peaks form.
  6. Stir in yolks into grits mixture.
  7. Fold egg whites into grits mixture.
  8. Pour mixture into prepared loaf pan.
  9. Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
  10. Cool in pan on wire rack for 15 minutes; remove to wire rack or serving platter.
  11. Serve warm with Orange Syrup.
  12. 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: 12 servings; about 1 2/3 cups Orange Syrup
Prep Time: 40 min

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.

Recipe and photo credit (used with permission): Nestle and