Bread Pudding With Orange Caramel Sauce Recipes

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.

BLUEBERRY BREAD AND RICE PUDDING WITH ORANGE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
• Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
• Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
• Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

PANETTONE BREAD PUDDING WITH SPICED ORANGE SAUCE

Steps:

• Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.
• Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar.
• Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.
• Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.
• Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.
• In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.
• Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

BREAD PUDDING WITH ORANGE CARAMEL SAUCE

Steps:

• 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.

BURNT ORANGE BREAD PUDDING

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.
• Preheat the grill to medium. Dust the orange wedges with sugar. Grill until char marks appear, 2 to 3 minutes on each side.
• In a medium, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup and salt. (Use a good-size pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added.) Bring to a boil over medium heat, stirring to dissolve the sugar. Let the mixture boil, without stirring, until amber colored. Watch the sugar mixture carefully as it cooks to avoid burning the sugar. From the time the mixture started to boil, it takes over 15 minutes to reach an amber color. Remove from the heat. The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by.
• Carefully and slowly add the warm cream to the caramel. The mixture will boil vigorously at first. Let the mixture simmer down and then whisk until smooth. Add the lemon juice and vanilla.
• Cut the butter into 1-inch chunks and add to the caramel sauce, one piece at a time, whisking constantly after each addition. Whisk the caramel periodically as it continues to cool. Pour the caramel sauce into an airtight container such as a glass jar and store in the refrigerator. This will keep for up to a month.

BREAD PUDDING WITH ORANGE SAUCE

Steps:

• heat oven to 350.
• place bread cubes an rasins in butter 9 in bakkingpan.
• mix toger eggs, condensed milk, water, butter, orange rinds, vanilla, cinnamon and salt.
• pour over bread evenly, bake 40 minutes.
• put orange sauce in saucepan.
• combine orange juice, sugar and corn starch.
• over medium heat cook and stir until thickened and bubbly.
• serve with warm bread pudding.