Petite Crème Citrus Bread Pudding with Passionfruit Caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Paul Grosz favors a simple, homey approach in his presentation, which he demonstrates in this bread pudding. Ingredients:
2 cups fresh orange juice |
1 tablespoon grated lemon rind |
1/4 cup fresh lemon juice |
1 tablespoon grated lime rind |
1 teaspoon dried thyme |
8 large egg whites |
5 cups (1-inch) cubed french bread |
cooking spray |
6 (1-ounce) slices petite crème cheese or brie cheese |
1 3/4 cups sugar |
1 cup passionfruit puree |
1/3 cup fresh orange juice |
fresh thyme sprigs (optional) |
Directions:
1. To prepare pudding, combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in bread cubes. Cover and chill 30 minutes.
2. Preheat oven to 350°.
3. Place bread mixture in an 8-inch square baking dish coated with cooking spray; top with cheese. Bake, uncovered, at 350° for 40 minutes or until set and lightly browned. Let stand 10 minutes before serving.
4. To prepare sauce, combine sugar and puree in a large saucepan. Cook over medium-high heat until candy thermometer registers 238°. Remove from heat; gradually stir in 1/3 cup orange juice. Serve warm with pudding. Garnish with thyme sprigs, if desired.
5. Note: Passionfruit puree and petite crème cheese are available in specialty food stores. You can make your own puree with fresh passionfruit. Puree the pulp of a dozen passionfruit in a food processor for about 1 cup. You can also order petite crème cheese from The Great American Cheese Collection; call 773-779-5055.
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