Bread Pudding With Orange Caramel Sauce

Name: Bread Pudding With Orange Caramel Sauce
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 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

(2)

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.

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READY IN: 1hr 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.