Bread Pudding With Orange Caramel Sauce

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READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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.
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