VALENCIA-ORANGE BREAD-AND-BUTTER PUDDING
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
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 BREAD AND BUTTER PUDDING
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
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
BREAD PUDDING WITH ORANGE CARAMEL SAUCE
Posted for ZWT III for Spain/Portugal. Found this on chow.com, originally from the cookbook, Cesar : Recipes from a Tapas Bar. This recipe is designed for individual ramekins, but it can easily be adapted for a larger baking dish: You will have to bake it a little longer, testing it for doneness by inserting a knife into the center, as you would a cake; it is done when the knife comes out clean. NOTE: This needs to be started the night before.
Provided by pattikay in L.A.
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 762.3, Fat 32.9, SaturatedFat 18.6, Cholesterol 288, Sodium 458.7, Carbohydrate 106.7, Fiber 1.4, Sugar 73.8, Protein 12.8
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