Fruited Grits Dessert Bread with Orange Syrup

Fruited Grits Dessert Bread with Orange Syrup
40 min
45 min
12 servings
  • 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.



  • 1/2 cup mixed dried fruit, soaked in 1/4 cup orange liqueur or juice for several hours
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
  • 2 1/2 cups water, divided
  • 1 1/4 cups quick 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.