Orange Bread And Butter Pudding Recipes

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VALENCIA-ORANGE BREAD-AND-BUTTER PUDDING



Valencia-Orange Bread-and-Butter Pudding image

Country-style white bread is slathered with butter and Valencia orange marmalade, then soaked in a creamy custard and baked. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 9

4 tablespoons unsalted butter, room temperature
12 slices white country-style bread
1/2 cup orange marmalade, preferably Valencia
5 large eggs
1 vanilla bean, halved lengthwise
1 cup whole milk
1 cup heavy cream
1/4 cup firmly packed dark-brown sugar, plus more for sprinkling
Creme fraiche, for serving

Steps:

  • Butter a shallow baking dish. Butter both sides of each bread slice, using all of butter. Spread marmalade on one side of 6 slices of bread. Take other 6 slices of bread and place them on top of marmalade slices to make 6 sandwiches. Cut each sandwich diagonally in half; arrange sandwich halves in prepared dish.
  • Crack eggs into a bowl. Using the tip of a knife, scrape vanilla seeds from bean halves into bowl and whisk eggs until blended. Add milk, cream, and brown sugar; whisk until well combined. Pour milk mixture evenly over bread and sprinkle lightly with more sugar.
  • Cover and let stand at room temperature until bread soaks up custard, 1 hour. Preheat oven to 350 degrees.
  • Uncover pudding and bake until custard has set, about 50 minutes. Remove from oven and let cool slightly.
  • Serve warm, spooned into individual bowls. Top each serving with a dollop of creme fraiche.

ORANGE & CHERRY BREAD-AND-BUTTER PUDDING



Orange & Cherry Bread-And-Butter Pudding image

Make and share this Orange & Cherry Bread-And-Butter Pudding recipe from Food.com.

Provided by Second2None

Categories     Dessert

Time 1h30m

Yield 1 tray, 8 serving(s)

Number Of Ingredients 13

2 tablespoons butter, softened
1/2 cup dried cherries
1/2 cup rum
11 slices challah or 11 slices brioche bread, about 1 inch thick
1/4 cup butter, melted
1/2 cup milk
1 cup sugar, divided use
6 large eggs, beaten
3 large egg yolks, beaten
3 teaspoons vanilla extract
2 tablespoons orange zest
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350°F Generously brush a large, shallow baking dish with the softened butter.
  • Place the cherries in a bowl and add enough rum just to moisten. Cut the bread into 1-inch cubes. Arrange the bread cubes in a single layer on a baking sheet, drizzle with the melted butter, and toast in the oven, stirring once or twice, until golden brown, 8-10 minutes.
  • To make the custard, bring the milk and half of the sugar to a boil in a medium saucepan. Whisk together the eggs, egg yolks, vanilla, and remaining half of the sugar in a medium bowl. Gradually add about one-third of the hot milk mixture to the eggs, stirring constantly with a wooden spoon. Add the egg mixture to the remaining hot milk. Reduce the heat to low and simmer, stirring constantly, until the custard coats the back of the spoon. Remove from the heat and strain the custard through a fine-mesh sieve. Chill the custard in an ice bath until cooled, at least 1 hour.
  • Stir the orange zest, cinnamon, and salt into the cooled custard. Drain the cherries and add them to the custard along with the toasted bread cubes. Let this mixture set until the bread cubes have soaked up the custard and softened.
  • Ladle the custard mixture into the prepared baking dish. Bake in a water bath for 65-70 minutes. Remove the dish from the water bath, wipe down the sides and bottoms of the baking dish, and place on a cooling rack for at least 1 hour. Serve warm or refrigerate until fully cooled before serving.

Nutrition Facts : Calories 452, Fat 17.8, SaturatedFat 8.5, Cholesterol 261.7, Sodium 512.3, Carbohydrate 53.3, Fiber 1.6, Sugar 26.3, Protein 11.6

ORANGE BREAD AND BUTTER PUDDING



Orange Bread and Butter Pudding image

Make and share this Orange Bread and Butter Pudding recipe from Food.com.

Provided by Jewelies

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

400 g fresh white bread, crusts removed
150 g melted butter
225 g good quality orange marmalade
3 oranges, peeled segmented
1 orange, rind only,grated
3 eggs
500 ml light cream
100 g caster sugar
3 tablespoons demerara sugar

Steps:

  • Preheat oven to 180C (350F).
  • Butter a 16x32x5c (6x12x2 inch), baking dish.
  • Cut bread into rough chunks and place in a large bowl.
  • Pour butter over.
  • Place marmalade in a saucepan over low heat until warm, them pour over bread.
  • Add orange segments and carefully stir to combine.
  • Tip mixture into prepared dish.
  • Beat together rind, eggs, cream and caster sugar.
  • Pour over bread mix.
  • Sprinkle top with demerara sugar.
  • Bake in the oven for 35-40 minutes until golden.

Nutrition Facts : Calories 776, Fat 40.9, SaturatedFat 24.1, Cholesterol 201.4, Sodium 608.2, Carbohydrate 95.1, Fiber 4, Sugar 56.7, Protein 11.6

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