Orange Scented Brioche Pudding Recipes

BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 350°F / 180°C / Gas Mark 4 (if you have a convection/fan oven, reduce the temperature by about 20° or follow the manufacturer's instructions).
• Grease a 9x13-inch (23x33cm) oval baking dish with butter.
• Cut the brioche into roughly 1-inch (3cm) cubes and add to the baking dish.
• In a large bowl, whisk (or mix with an electric mixer) all the other ingredients: milk, sugar, cinnamon, vanilla, salt.
• Pour the custard into the baking dish. Move the bread cubes to ensure they are coated with the custard (milk-egg mixture) on all sides, press them in slightly. The mixture should cover almost all brioche cubes but the tips of the cubes should be above the milk mixture (they will crisp up nicely).
• Bake the pudding for about 40 minutes or until the pudding is golden and crispy on top and custard is set and not jiggly (you can measure the temperature of the bake to make sure it's baked through, it should be 160°F/71°C in the center of the pudding).
• Enjoy!

ORANGE-SCENTED BRIOCHE PUDDING

Steps:

• Preheat oven to 325°; butter an 8-cup pudding dish.
• Put the raisins and Grand Marnier into a small saucepan; bring to a boil and simmer for a minute or so, then turn off the heat and leave the fruit to plump up in the liquor.
• Make marmalade sandwiches with the brioche slices, using about 1 teaspoon marmalade in each.
• Because the brioche is so buttery, don't spread any butter in the sandwiches or the pudding will be greasy.
• Cut each sandwich into a triangle and put these triangles, one point side up, the next one pointy bit down and so on, in the buttered dish (*this is confusing to me, so I would say cut the sandwiches to fit the dish).
• Sprinkle the raisins along with any remaining liquor in the pan.
• In a bowl, whisk together the sugar, whole eggs, egg yolks, cream, and milk.
• Pour over the brioche sandwiches and leave to stand for 15 minutes.
• Sprinkle brown sugar over the top; bake for 45 minutes, by which time the custard should be at the point of just setting.

ORANGE PUDDING

Steps:

• Bring the orange or tangerine juice to the boil with the sugar. Dissolve the cornstarch in 1 cup water and pour it into the simmering juice, stirring vigorously. Continue to stir, in one direction only, until the mixture thickens, then cook over a low heat for about 15 minutes.
• Peel the oranges, taking care to remove all the white pith. Cut each orange into thick slices and each slice into 4 pieces. Remove the pips.
• Let the orange mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with plastic wrap, and chill in the refrigerator for a few hours.
• Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.