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Bread Pudding with Orange Caramel Sauce

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. They not only have a deep, lovely color, but also an intense flavor. If you can find them, try them; otherwise, seek out the sweetest oranges in the market. This recipe is designed for individual ramekins, but it can easily be adapted for a larger baking dish. You will have to bake it a little longer, testing it for doneness by inserting a knife into the center, as you would a cake; it is done when the knife comes out clean. Note that this recipe needs to be started the night before.–Olivier Said and James Mellgren

Bread Pudding with Orange Caramel Sauce Recipe

  • Quick Glance
  • 45 M
  • 2 H
  • Serves 8

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
  • Garnish
  • 1/2 cup heavy cream, whipped
  • 1/4 cup confectioners’ sugar

Directions

  • Make the pudding
  • 1. Heat the milk, granulated sugar, cinnamon stick, and orange zest in a medium saucepan over medium until the sugar dissolves. Let cool, cover, and refrigerate overnight to steep.
  • 2. Preheat the oven to 350°F (175°C). 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.
  • 3. 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.
  • Make the sauce
  • 4. Bring the orange juice to a simmer over medium-high heat in a medium saucepan, and reduce to 1/4 cup, about 10 minutes. Strain through a fine sieve into a bowl, add the cream, and set aside.
  • 5. In another saucepan, melt the butter over medium heat. Add the granulated sugar and continue to cook stirring frequently until the sugar is lightly caramelized, about 3 minutes. Add the orange juice mixture, stirring constantly. Simmer for 5 minutes and strain through a fine sieve.
  • 6. 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 confectioners’ sugar.
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