Best Orange Kissed Breakfast Bread Pudding Recipes

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CHOCOLATE-ORANGE BREAD PUDDING



Chocolate-Orange Bread Pudding image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for the baking dish
4 large eggs
1 cup whole milk
1/2 cup heavy cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 cups bread cubes (1-inch cubes), such as sourdough
1/2 cup dark chocolate chips
1 cup orange juice, fresh or store-bought
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1 navel orange, zested

Steps:

  • For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
  • Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
  • For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
  • Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

BREAD PUDDING WITH ORANGE SAUCE



bread pudding with orange sauce image

Make and share this bread pudding with orange sauce recipe from Food.com.

Provided by russ durand

Categories     Fruit

Time 59m

Yield 6 serving(s)

Number Of Ingredients 12

6 cups French bread, cubed
3/4 cup raisins
3 eggs, beaten
1 (14 ounce) can Eagle Brand Condensed Milk (not evaporated milk)
2 1/2 cups hot water
2 tablespoons butter, melted
1 tablespoon grated orange rind
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup sugar
1 tablespoon cornstarch

Steps:

  • heat oven to 350.
  • place bread cubes an rasins in butter 9 in bakkingpan.
  • mix toger eggs, condensed milk, water, butter, orange rinds, vanilla, cinnamon and salt.
  • pour over bread evenly, bake 40 minutes.
  • put orange sauce in saucepan.
  • combine orange juice, sugar and corn starch.
  • over medium heat cook and stir until thickened and bubbly.
  • serve with warm bread pudding.

Nutrition Facts : Calories 795.8, Fat 16.5, SaturatedFat 7.9, Cholesterol 139.9, Sodium 936, Carbohydrate 142.2, Fiber 4.9, Sugar 69.8, Protein 20.9

BURNT ORANGE BREAD PUDDING



Burnt Orange Bread Pudding image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 23

Butter, for the pan
6 brioche hamburger buns, split
6 large eggs
3/4 cup sugar
4 cups whole milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
Zest of 2 oranges
Zest of 1 lime
Zest of 1 lemon
Ice cream, for serving
Burnt Oranges, recipe follows
Caramel Sauce, recipe follows
Whipped cream, for serving
2 navel oranges, cut into wedges
Granulated sugar
2 1/2 cups sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/3 cups heavy cream, warmed
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-5-inch glass loaf pan or an 8-inch square glass baking pan.
  • Arrange the brioche on a wire rack to dry out. Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. (Whisk really well or you'll get scrambled eggs when placed in the oven.) Add the milk, vanilla and salt and whisk until completely blended. Pour the custard through a fine-mesh sieve into another bowl. Whisk in the citrus zest.
  • Place the brioche in the prepared pan, cutting to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 15 minutes, so that the bread can absorb the custard.
  • Just before baking, top off the dish with more of the remaining custard if the previous addition has been completely absorbed. Cover the dish with foil and bake until it has just set (no color is necessary), about 1 hour 15 minutes for a loaf pan and 35 to 45 minutes for an 8-inch square pan. To test for doneness, uncover the dish, slip a knife into the center and push the bread aside. If the custard is still very liquid, cover the dish and return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.
  • Let cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon. Divide the bread pudding among plates. Add a scoop of ice cream. Top with Burnt Oranges and drizzle with Caramel Sauce. Top with a dollop of whipped cream.
  • Preheat the grill to medium. Dust the orange wedges with sugar. Grill until char marks appear, 2 to 3 minutes on each side.
  • In a medium, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup and salt. (Use a good-size pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added.) Bring to a boil over medium heat, stirring to dissolve the sugar. Let the mixture boil, without stirring, until amber colored. Watch the sugar mixture carefully as it cooks to avoid burning the sugar. From the time the mixture started to boil, it takes over 15 minutes to reach an amber color. Remove from the heat. The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by.
  • Carefully and slowly add the warm cream to the caramel. The mixture will boil vigorously at first. Let the mixture simmer down and then whisk until smooth. Add the lemon juice and vanilla.
  • Cut the butter into 1-inch chunks and add to the caramel sauce, one piece at a time, whisking constantly after each addition. Whisk the caramel periodically as it continues to cool. Pour the caramel sauce into an airtight container such as a glass jar and store in the refrigerator. This will keep for up to a month.

CRANBERRY ORANGE BREAD PUDDING



Cranberry Orange Bread Pudding image

I HATE bread pudding normally. But a few years ago, while looking online for recipes with cranberries in them, I saw this (again I can't remember the site) & something about it just made me make it. I've "tweaked" it some as it originally called for french bread, less cinnamon, & plain O.J. not concentrate but I think either way it would be WONDERFUL! I love it,& in the final test, all of my kids love it. It is creamy, it has a sweet/tart flavor; just all around delicious. When I serve it, which isnt too often, I say to heck with the calories and serve it in a puddle of very lightly sweetened heavy cream. COOK TIME IS ALSO THE TIME IT HAS TO SOAK IN THE FRIDGE

Provided by JanetB-KY

Categories     Dessert

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 13

6 extra large eggs
1 1/2 cups sugar
2 1/2 cups heavy cream
1/2 cup milk
1/4 cup butter, melted (no substitutions)
1 teaspoon vanilla
3/4 teaspoon cinnamon
2 teaspoons orange zest
1/2 cup orange juice concentrate, non diluted
1/4 teaspoon salt
1 1/2 loaves kings Hawaiian bread, all crusts removed and cut into 1/2 inch cubes (24 ounces, I just tear it into small pieces after i take the crusts off it makes for much less work)
1 1/2 cups coarsely chopped cranberries
5 tablespoons orange marmalade

Steps:

  • In large bowl,whisk eggs, add sugar and beat well.
  • Add the milk and cream, melted butter, vanilla, o.j.,,orange zest, cinnamon and salt and whisk until well blended Add bread cubes and stir extremely well with a spoon.
  • Cover with plastic wrap and put into the fridge.
  • After it has soaked 1 1/2 hours, remove from fridge, stir it well, re-cover it and put it back, letting it soak for another hour and a half.
  • Spray a 13 X 9 inch pan with cooking spray.
  • Take pudding out of the fridge, stir vigorously.
  • Add cranberries and stir, mixing well.
  • Pour half of the pudding into the prepared pan.
  • With a spoon, put globs of the marmalade in rows up and down the pudding. (If you like marmalade, feel free to put extra; if you don' like it at all, feel free to omit it).
  • Carefully spoon rest of pudding into pan; it will be very full so be careful.
  • Bake in a preheated 325 degree oven for approximately 50 minutes.
  • Test for doneness by inserting a knife into the center of the pudding. If, when pulled out, there is no liquidy custard clinging to it, it is done.
  • Serve slightly warm or cold. We like it better after it has been refrigerated for a few hours-- texture is just better when it is cold.

Nutrition Facts : Calories 476.8, Fat 30.6, SaturatedFat 18, Cholesterol 242.6, Sodium 174.5, Carbohydrate 46.6, Fiber 1, Sugar 42.2, Protein 6.5

ORANGE BREAD PUDDING



Orange Bread Pudding image

Make and share this Orange Bread Pudding recipe from Food.com.

Provided by Tezi3885

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

6 slices bread (crumbled)
2 tablespoons butter
1/2 cup brown sugar
2 eggs (lightly beaten)
1/2 cup flour
1 teaspoon baking powder
1/2 cup orange juice
1 teaspoon grated orange rind
1/2 cup dried fruits (raisins, cherries etc)
2 tablespoons slivered almonds
2 tablespoons maple syrup

Steps:

  • Sift the flour and baking powder and mix well.
  • In a seperate bowl, mix the butter and sugar and beat till light.
  • Add the beaten eggs and mix until well blended.
  • Next add the fruit, bread crumbs and orange rind.
  • Fold in the flour and orange juice alternately.
  • In a pudding mould, Layer the bottom with maple syrup.
  • Sprinkle the almond slivers on it.
  • Pour the mixed pudding batter into the mold over the syrup it.
  • Put a lid on the mold and put it in a rice cooker.
  • Pour water in the cooker upto half the mould height.
  • Switch the cooker into cooking and let it cook for 1 hours.
  • After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
  • Invert the mould into a plate and cut into slices.
  • Serve warm with custard.

Nutrition Facts : Calories 408.2, Fat 11.3, SaturatedFat 4.9, Cholesterol 108.3, Sodium 378.2, Carbohydrate 69.1, Fiber 1.9, Sugar 37.2, Protein 8.7

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