PREP: 40 minutes      COOK: 45 minutes     SERVINGS: 12 servings


  • -1/2 cup mixed dried fruit, soaked in 1/4 cup orange liqueur or juice for several hours
  • -2 cans (12 fluid ounces each) Evaporated Milk
  • -2 1/2 cups water, divided
  • -1 1/4 cups Papa’s grits
  • -1 1/2 cups granulated sugar, divided
  • -1/2 cup chopped almonds or any favorite nut
  • -1 to 2 teaspoons grated orange peel
  • -3 large eggs at room temperature, separated
  • -1 tablespoon orange liqueur or juice


Step 1

Preheat oven to 350º F. Grease 9 x 5-inch loaf pan or dish.

Step 2

Heat evaporated milk and 1 cup 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 1/2 cup sugar, nuts, fruit with liqueur and orange peel. Cool for 20 minutes.


Step 3

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.

Step 4

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.

Step 5

Combine remaining 1 1/2 cups water and remaining 1 cup 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. Serve dessert bread warm with Orange Syrup.

Recipe and image edited from: