Orange Almond Bread Pudding Recipes

SUNNY'S EASY BREAKFAST BREAD PUDDING ALMONDINE

Steps:

• Whisk together the egg, cinnamon sugar and salt in a large bowl until the cinnamon is distributed and the sugar less gritty, then whisk in the orange juice and almond milk.
• Add the bread cubes to the custard and toss. Let soak for 5 minutes, folding gently occasionally to maintain the cubes' integrity but still allow them to soak up the liquid. (Not all of it may be absorbed.) Coat the bottom and sides of an 8-inch square baking dish with cooking spray. Add the strawberries to the bread and fold, then immediately pour into the prepared dish.
• Preheat oven to 350 degrees F.
• Add the almonds, butter, brown sugar and flour to a medium bowl and mix with a fork until crumbly; set aside. Bake the bread pudding 40 minutes, then scatter the almond mixture over the top and continue to bake until the center is set and not squishy and the almonds are toasted, about 10 minutes more. Serve warm with maple syrup, if using.

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.

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.

ALMOND BREAD PUDDING

Steps:

• Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.

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.

ALMOND BREAD PUDDING

Steps:

• Place raisins in a small bowl with the rum and allow to soak.
• Remove the crusts from the bread. Determine how much bread you will need by lining the sides bottom and top of a 8 or 9 inch loaf pan and use all the butter to coat both sides of the slices of bread.
• Line the sides and bottom with the buttered bread slices and set aside the slices that will go on top.
• Pour the milk into a small saucepan and heat it over low heat till you see steam rising when it is stirred - do not boil.
• While the milk is heating (keep an eye on it!), put the eggs and 4 T of sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms ribbons on the beaters when lifted (about 2-3 minutes).
• With the mixer at low speed, slowly add the hot milk. When about half of the milk has been incorporated, you can add the rest more quickly.
• Place the almonds and remaining 3 T sugar in a food processor and pulse until the reach the consistency of coarsely ground black pepper. Mix the almond mixture into the custard.
• Pour the custard into the bread lined loaf pan, holding back about 1/2 cup.
• If the loaf pan fills to the top and you have more than 1/2 cup custard left, it is probably because it is too foamy. Let it stand a bit till it settles.
• Take the raisins that have been soaking in the rum and distribute them over the custard in the loaf pan. Save the rum that is left over.
• Preheat the oven to 325.
• Cover the top of the filled loaf pan with the remaining buttered bread slices and pour the rest of the custard over the layer of bread.
• Let stand for about 15 minutes so that the bread becomes well soaked.
• Place the bread pudding on the middle rack of the preheated oven and bake till it looks firm with the pan is jiggled, about 40 minutes.
• Remove it from the oven and allow it to cool for about 45 minutes to 1 hour.
• Once the pudding is cool enough to handle, flip it over onto a flat serving platter. The pudding should unmold easily so that you can remove the loaf pan.
• Serve either chilled or at room temperature.
• Cut into 1/2 inch slices and sprinkle each serving with a few drops of the left over rum used to soak the raisins.
• This can be made up to 5 days ahead and stored in the refrigerator.

ORANGE-ALMOND BREAD PUDDING

Steps:

• In a medium saucepan, warm the milk, cream, orange zest, and the 1/2 cup (100 g) sugar, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
• Reheat the milk-cream mixture until it's quite warm. In a medium bowl, whisk the egg yolks, then gradually whisk in the warm milk-cream mixture, whisking constantly as you pour to prevent the eggs from cooking. Whisk in the vanilla and almond extracts, orange liqueur, and cinnamon. Pour the mixture through a mesh strainer into a bowl or large pitcher. Set aside.
• Butter a 2-quart (2-liter) shallow baking dish or soufflé mold.
• In a small bowl, beat together the egg white and almond paste until smooth. Spread a spoonful of almond paste over one side of each bread slice. Layer the bread slices in the prepared baking dish, almond paste side down. (If you are using a round or oval dish, halve each slice of bread diagonally to form triangles, then make layers of triangles arranged in a pinwheel pattern.) Pour the milk-egg yolk mixture over the bread and gently press the bread down, submerging the layers in the liquid. Cover with plastic wrap and refrigerate the pudding for at least 1 hour or up to overnight, pressing down the bread from time to time so that it becomes completely saturated.
• Preheat the oven to 350°F (175°C).
• Sprinkle the top of the pudding very liberally with sugar. Set the baking dish in a larger roasting pan and pour warm water into the pan to reach halfway up the sides of the baking dish. Bake until the bread pudding is puffed in the center and the top is rich golden brown, about 1 hour. Let cool until warm.
• Bread pudding is best served warm. It's good all by itself, but it's great with a ladleful of Rich Caramel Sauce (page 241) or Tangerine Butterscotch Sauce (page 242).
• The unbaked pudding should be chilled for at least 1 hour or up to 1 day before baking. Once baked, it can be refrigerated overnight and rewarmed in a low oven, covered with aluminum foil.
• To make a chocolate-studded bread pudding, add 10 ounces (280 g) coarsely chopped dark or milk chocolate, distributing some in the bottom of the baking dish and between the layers of bread as you arrange them in the dish.

CHOCOLATE ALMOND BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
• Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
• Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

ALMOND BROWNIE BREAD PUDDING

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Lightly butter one 2 quart baking dish.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Set aside.
• Place brownie chunks into prepared baking dish. Beat the eggs in a large bowl. Whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. Pour milk mixture over brownie cubes and sprinkle with the remaining almonds. Bake until a knife inserted into the center comes out clean, about 45 minutes.