Bread Pudding With Orange Sauce Recipes

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 DATES AND ORANGE WHISKEY SAUCE

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on).
• Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture.
• Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes.
• For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding.

CHOCOLATE-ORANGE BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
• Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
• For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
• Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

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.

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.

BREAD PUDDING WITH ORANGE SAUCE

Steps:

• Preheat oven to 350°F Grease a 9x9-inch baking dish.
• Place bread and raisins in a large bowl.
• Combine remaining ingredients in a separate bowl. Add to bread and raisin mixture. Stir well to combine. Pour into prepared dish.
• Bake in preheated oven 40 minutes or until a knife inserted in center comes out clean.
• SAUCE: Combine ingredients in a saucepan. Cook over medium heat and stir until thickened and bubbly. Serve over warm bread pudding.

BREAD PUDDING WITH ORANGE-BUTTER SAUCE

Steps:

• 1. Tear french bread into bite sized pieces. Place bread in a large well-buttered dish. Sprinkle in raisins. Drizzle melted butter over bread and mix well with hands.
• 2. In a medium bowl, beat cream, eggs and vanilla. Add sugar, brown sugar, cinnamon and nutmeg. Beat well and pour over bread. Let soak until all is absorbed.
• 3. Place this dish into a larger pan filled with water half-way up sides. Bake @ 350 for 1 hour or more until browned and risen. Top with Orange-Butter Sauce.
• 4. Orange-Butter Sauce: Melt butter. Add sugar, sour cream and orange juice. Bring to a boil; cook, stirring constantly, until slightly thickened. Serve warm over Bread Pudding. Enjoy! (I suggest making a double batch of sauce, because everyone will want MORE)

BREAD PUDDING WITH BOURBON SAUCE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and margarine over medium heat until margarine is melted and milk is hot.
• In large bowl, mix sugar, cinnamon, salt, egg and egg whites with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or 8-inch square (2-quart) glass baking dish. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
• In small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in refrigerator.