BURNT ORANGE BREAD PUDDING

Burnt Orange Bread Pudding image

How to make Burnt Orange Bread Pudding

Provided by @MakeItYours

Number Of Ingredients 23

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Ingredients

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.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.