Recipe

Bread Pudding With Orange Caramel Sauce Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 8 months ago Just about every culture that makes bread has its own version of bread pudding. This one has a decidedly Spanish-Moorish flavor from the orange zest as well as the orange caramel sauce. In Spain, the sauce would invariably be made with blood oranges.... More Prep:20m Cook:75m Servings:8	Greekgirrrl
	just make it

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Ingredients

For the bread pudding:

4 cups milk

1 1⁄2 cups granulated sugar

1 cinnamon stick

Grated zest of 2 oranges

12 cups cubed bread (1/4-inch cubes)

6 egg yolks

2 eggs

For the sauce:

2 cups freshly squeezed blood orange juice or regular orange juice

1 cup heavy cream

4 tablespoons unsalted butter

1 cup granulated sugar

For the garnish:

1/2 cup heavy cream, whipped

1/4 cup confectioners’ sugar

Directions

To make the pudding, heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves. Let cool, cover, and refrigerate overnight to steep.

Preheat the oven to 350°F. Put the bread cubes in a large bowl. Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs. Pour the milk mixture into the eggs and mix thoroughly. Pour this mixture over the bread and allow to soak for a few minutes.

Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan. Pour about 1 inch of water into the pan to create a water bath. Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.

To make the sauce, bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes. Strain through a fine sieve into a bowl, add cream, and set aside. In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes. Add the orange juice mixture, stirring constantly. Simmer for 5 minutes and strain through a fine sieve.

Serve the pudding warm, either turned out onto individual plates or left inside the ramekins. Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar

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Comments

magali777 1 year, 8 months ago said:
I love bread puddings, this is very refinated from my point of view, the orange goes perfectly, thanks!
Magali

mumtazcatering 1 year, 8 months ago said:
Thanks Helene ,for sharing a wonderful recipe !
will definitely be making soon love bread puddings especially on cold nights! soon approaching bbbrrrr!
Have a blessed day
Mumtaz

cakelady 1 year, 8 months ago said:
Bread pudding is wonderful. Great post!

lunasea 1 year, 8 months ago said:
I love bread pudding and this is a real beauty. Thanks m'dear - high 5!

angelgal 1 year, 8 months ago said:
GG...WOW WOW!!!!!! ;9

sunny 1 year, 8 months ago said:
WOW is right!! Great recipe - 5 forks up!

pariscipes 1 year, 8 months ago said:
Wow, fantastic, wonderful, super yummy!! Sometimes in France we name it "gâteau de pain perdu". Your post is one of my favorite! Thank you!

trigger 1 year, 7 months ago said:
I am glad you are posting GG, Another great recipe to savor.
Michael

momo_55grandma 1 year, 6 months ago said:
Great recipe thanks

lanacountry 1 year, 2 months ago said:
Lovely presentation..fabu bread pudding ..
(adore the sauce!) :) * * * * *5

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