Burnt Orange Bread Pudding
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
46
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 large
Egg2.5 cups
Sugar4 cups
Whole Milk1 tsp
Vanilla Extract1 tsp
Salt1 cup
Light Corn Syrup1.333333 cups
Heavy Cream (warmed)1.5 tsps
Lemon Juice (fresh)Directions:
1
Preheat the oven to 350 degrees F
2
Butter a 9-by-5-inch glass loaf pan or an 8-inch square glass baking pan
3
Arrange the brioche on a wire rack to dry out
4
Crack the eggs into a mixing bowl and whisk until blended
5
Add the sugar and whisk until smooth
6
(Whisk really well or you'll get scrambled eggs when placed in the oven
7
) Add the milk, vanilla and salt and whisk until completely blended
8
Pour the custard through a fine-mesh sieve into another bowl
9
Whisk in the citrus zest
10
Place the brioche in the prepared pan, cutting to fit as needed
11
Pour the custard evenly over the bread, filling the dish to the top
12
You may not be able to add all of the custard at this point
13
Let the mixture sit for 15 minutes, so that the bread can absorb the custard
14
Just before baking, top off the dish with more of the remaining custard if the previous addition has been completely absorbed
15
Cover the dish with foil and bake until it has just set (no color is necessary), about 1 hour 15 minutes for a loaf pan and 35 to 45 minutes for an 8-inch square pan
16
To test for doneness, uncover the dish, slip a knife into the center and push the bread aside
17
If the custard is still very liquid, cover the dish and return the pudding to the oven for another 10 minutes
18
If only a little liquid remains, the pudding is ready to come out of the oven
19
The custard will continue to cook after it is removed from the oven and it will set up as it cools
20
Let cool for about 10 minutes before serving
21
You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon
22
Divide the bread pudding among plates
23
Add a scoop of ice cream
24
Top with Burnt Oranges and drizzle with Caramel Sauce
25
Top with a dollop of whipped cream
26
Preheat the grill to medium
27
Dust the orange wedges with sugar
28
Grill until char marks appear, 2 to 3 minutes on each side
29
In a medium, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup and salt
30
(Use a good-size pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added
31
) Bring to a boil over medium heat, stirring to dissolve the sugar
32
Let the mixture boil, without stirring, until amber colored
33
Watch the sugar mixture carefully as it cooks to avoid burning the sugar
34
From the time the mixture started to boil, it takes over 15 minutes to reach an amber color
35
Remove from the heat
36
The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by
37
Carefully and slowly add the warm cream to the caramel
38
The mixture will boil vigorously at first
39
Let the mixture simmer down and then whisk until smooth
40
Add the lemon juice and vanilla
41
Cut the butter into 1-inch chunks and add to the caramel sauce, one piece at a time, whisking constantly after each addition
42
Whisk the caramel periodically as it continues to cool
43
Pour the caramel sauce into an airtight container such as a glass jar and store in the refrigerator
44
This will keep for up to a month