Recipe by pattikay in L.A.
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.
Top Review by michele morgan
Wonderful! This is one of the most unique and delicious bread puddings that I've tried. I did make it in a 9x13 in pan without the water bath and I added a little Triple Sec to the sauce...YUM!
For the bread pudding
- 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
For the sauce
- 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
For the garnish
- 1⁄2 cup heavy cream, whipped
- 1⁄4 cup confectioners' sugar
Directions See How It's Made
- 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.