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
- 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 fresh blood orange juice or regular orange juice
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream, whipped
- 1/4 cup confectioners’ sugar
- 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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