Orange Cherry Bread And Butter Pudding Recipes

CHERRY BREAD PUDDING

Steps:

• Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
• Grease an 8x8-inch baking dish or spray with cooking spray.
• Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
• Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.

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)

ORANGE BREAD AND BUTTER PUDDING

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.

ORANGE & CHERRY BREAD-AND-BUTTER PUDDING

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.