Citrus Infused Bread Pudding with Orange Caramel Drizzle
Indulge in this delightful Citrus Infused Bread Pudding with Orange Caramel Drizzle, inspired by traditional Spanish and Portuguese desserts. This creamy and comforting dish is perfect for sharing and is sure to impress your guests with its sophisticated flavors. The recipe features a harmonious blend of milk, eggs, and aromatic spices, all steeped overnight for an unforgettable taste. The addition of freshly squeezed orange juice and the warmth of cinnamon create an inviting aroma that beckons you to the table. Once baked to perfection, the pudding is served warm, topped with a luscious orange caramel sauce and a swirl of whipped cream, making it a perfect centerpiece for any gathering or a sweet ending to a lovely meal. Please note that this dish requires preparation the night before for optimal flavor.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
milk
4 cups (heated until sugar dissolves)
granulated sugar
1 1/2 cups (to be used in pudding)
cinnamon stick
1 (used for infusing flavor)
oranges
2 (zest grated)
bread cubes
12 cups (cut into 1/4-inch cubes)
egg yolks
6 (lightly whisked with whole eggs)
eggs
2 (lightly whisked with egg yolks)
orange juice
2 cups (freshly squeezed, can use regular or blood orange juice)
heavy cream
1 cup (to be combined into the sauce)
unsalted butter
4 tablespoons (melted for caramel sauce)
granulated sugar (for caramel)
1 cup (to be caramelized)
heavy cream (whipped)
1/2 cup (for topping the pudding)
confectioners' sugar
1/4 cup (for dusting)
Instructions
1
In a medium saucepan over medium heat, combine the milk, granulated sugar, cinnamon stick, and grated orange zest. Stir occasionally until the sugar dissolves.
2
Once dissolved, remove from heat and allow the mixture to cool completely. Cover and refrigerate overnight to steep, allowing the flavors to meld.
3
The next day, preheat your oven to 350°F (175°C). Place the bread cubes in a large mixing bowl.
4
Reheat the chilled milk mixture and remove the cinnamon stick. In another bowl, whisk together the egg yolks and whole eggs until well blended.
5
Gradually pour the warm milk mixture into the egg mixture, whisking continuously to combine. Pour this mixture over the bread cubes and stir gently to ensure all bread is soaked.
6
Prepare eight 5-ounce ramekins by buttering their insides thoroughly. Divide the bread mixture evenly between the ramekins.
7
Arrange the ramekins in a roasting pan or a large, deep baking sheet. Pour hot water into the pan until it reaches about 1 inch up the sides of the ramekins, creating a water bath.
8
Carefully place the pan in the preheated oven and bake for about 1 1/4 hours, or until a knife inserted in the center comes out clean.
9
While the pudding bakes, prepare the orange caramel sauce. In a medium saucepan, bring the orange juice to a simmer over medium-high heat. Reduce the heat and let it simmer until the juice thickens and reduces to 1/4 cup, about 10 minutes. Strain through a fine sieve into a bowl, then add the cream and set aside.
10
In another saucepan, melt the butter over medium heat. Once melted, add the granulated sugar and cook, stirring frequently, until the sugar is lightly caramelized, about 3 minutes.
11
Carefully stir in the reduced orange juice mixture and let it simmer for an additional 5 minutes. Strain through a fine sieve into a serving bowl.
12
To serve, remove the warm bread pudding from the oven. Serve it either in the ramekins or turned out onto individual plates. Drizzle generously with orange caramel sauce, top with a dollop of whipped cream, and finish with a light dusting of confectioners' sugar.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Infused Bread Pudding?
It is a creamy and comforting dessert featuring bread soaked in an orange and cinnamon infused milk mixture, served with a luscious orange caramel sauce.
What cultural heritage inspired this recipe?
This dish is inspired by traditional Spanish and Portuguese desserts.
How long should the milk mixture steep?
The milk, sugar, cinnamon, and orange zest mixture should be refrigerated overnight for the flavors to meld properly.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C) before baking the bread pudding.
How many eggs are needed for this recipe?
The recipe requires 6 egg yolks and 2 whole eggs, which should be whisked together.
What size should the bread cubes be?
The bread should be cut into 1/4-inch cubes, totaling approximately 12 cups.
What type of containers are used for baking?
The recipe calls for eight 5-ounce ramekins, which should be thoroughly buttered.
What is a water bath and how is it used here?
A water bath involves placing ramekins in a roasting pan filled with hot water reaching 1 inch up their sides to ensure gentle, even baking.
How long does the bread pudding bake?
The pudding bakes for approximately 1 1/4 hours.
How can I check if the pudding is finished baking?
The pudding is done when a knife inserted into the center of a ramekin comes out clean.
What is the first step in making the orange caramel sauce?
The first step is simmering 2 cups of orange juice until it reduces to 1/4 cup, which takes about 10 minutes.
Can I use different types of orange juice for the sauce?
Yes, you can use either regular freshly squeezed orange juice or blood orange juice.
How do I prepare the caramel for the sauce?
Melt 4 tablespoons of butter, add 1 cup of sugar, and cook until the sugar is lightly caramelized.
When do I add the cream to the sauce?
The heavy cream is combined with the reduced orange juice after it has been strained.
How should the orange caramel sauce be finished?
After combining the ingredients and simmering for 5 minutes, strain the sauce through a fine sieve into a serving bowl.
What are the suggested garnishes for serving?
Serve with a drizzle of orange caramel sauce, a dollop of whipped cream, and a dusting of confectioners' sugar.
Should the bread pudding be served warm or cold?
This dish is best served warm.
Is it necessary to strain the milk mixture?
The instructions specify removing the cinnamon stick from the milk mixture before combining it with the eggs.
How much milk is used in the recipe?
The recipe requires 4 cups of milk.
What kind of sugar is used in the pudding base?
The pudding base uses 1 1/2 cups of granulated sugar.
Do I need to whisk the milk and eggs together?
Yes, you should gradually pour the warm milk into the whisked eggs while whisking continuously.
What happens to the orange zest?
The grated orange zest is added to the milk mixture to steep overnight.
Is there a specific way to arrange the ramekins in the oven?
They should be arranged in a roasting pan or a large, deep baking sheet to accommodate the water bath.
What is the total count of ingredients?
There are 13 total ingredients in this recipe.
Can I serve the pudding directly from the ramekins?
Yes, you can serve it in the ramekins or turn it out onto individual plates.
How much whipped cream is needed for the topping?
The recipe suggests 1/2 cup of whipped heavy cream for topping the servings.
What is the purpose of the confectioners' sugar?
It is used for a light dusting over the finished dessert for presentation.
Is this a good recipe for a weekend project?
Yes, it is tagged as weekend baking because it requires overnight preparation.
What texture should the bread cubes have?
The cubes should be thoroughly soaked in the custard mixture before baking.
How many servings does this recipe provide?
The recipe makes 8 individual servings using 5-ounce ramekins.