Bread Pudding With Orange Caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Read more . They have not only 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. 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:
1. 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.
2. 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.
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.
4. 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.
5. 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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