BREAD PUDDING WITH ORANGE CARAMEL SAUCE

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Bread Pudding With Orange Caramel Sauce image

Posted for ZWT III for Spain/Portugal. Found this on chow.com, originally from the cookbook, Cesar : Recipes from a Tapas Bar. 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: This needs to be started the night before.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups milk
1 1/2 cups granulated sugar
1 cinnamon stick
2 oranges, zest of, grated
12 cups bread cubes (1/4-inch cubes)
6 egg yolks
2 eggs
2 cups freshly squeezed blood orange juice or 2 cups 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 762.3, Fat 32.9, SaturatedFat 18.6, Cholesterol 288, Sodium 458.7, Carbohydrate 106.7, Fiber 1.4, Sugar 73.8, Protein 12.8

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