Burnt Orange Bread Pudding Recipes

SWEET ORANGE CROISSANT PUDDING

Steps:

• Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into 5 slices; place in a greased 11x7-in. baking dish., Whisk together the next 4 ingredients, orange zest if desired, and extract. Pour over croissants. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Place dish in a larger baking dish. Fill larger dish with 1 in. boiling water., Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over top. Cut and serve warm.

ORANGE BREAD PUDDING

Steps:

• Sift the flour and baking powder and mix well.
• In a seperate bowl, mix the butter and sugar and beat till light.
• Add the beaten eggs and mix until well blended.
• Next add the fruit, bread crumbs and orange rind.
• Fold in the flour and orange juice alternately.
• In a pudding mould, Layer the bottom with maple syrup.
• Sprinkle the almond slivers on it.
• Pour the mixed pudding batter into the mold over the syrup it.
• Put a lid on the mold and put it in a rice cooker.
• Pour water in the cooker upto half the mould height.
• Switch the cooker into cooking and let it cook for 1 hours.
• After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
• Invert the mould into a plate and cut into slices.
• Serve warm with custard.

FRESH ORANGE BREAD PUDDING WITH MERINGUE TOPPING

Steps:

• Preheat oven to 325°. Place the oranges and bread cubes in a 1-quart casserole dish; set aside.
• To make the custard, combine the sugar, cornstarch, and salt in a saucepan. Blend in egg yolks and 1/4 cup of the milk. mix in remaining milk stir and cook over very low heat until the custard coats metal spoon and is slightly thick (about 10 minutes).
• Add butter, orange peel, and vanilla; pour into casserole over the oranges and bread cubes. Place pan in hot water going 1/2 way up outside of casserole dish and bake at 325°F for 1 1/2 hours or until the pudding is firm in the center.
• Cover with meringue.
• For meringue, beat egg whites until they stand at soft peaks. Gradually beat in the sugar. Add the vanilla and spread over the cooked bread pudding.
• Return the pan to the oven and back into the pan of hot water. Bake 20 minutes or until the meringue is brown. Serve warm.

WHISKEY-ORANGE BREAD PUDDING

Steps:

• Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.
• Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.
• Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.
• Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.