Bread Pudding With Orange Caramel Sauce

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 4 cups milk
• 1 1/2 cups granulated sugar
• 1 cinnamon stick
• 2 oranges, zest of, grated
• 12 cups bread cubes (1/4-inch cubes)
• 6 egg yolks
• 2 eggs
• 2 cups freshly squeezed blood orange juice or 2 cups regular orange juice
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 1/2 cup heavy cream, whipped
• 1/4 cup confectioners' sugar

Recipe

• 1 to make the pudding;.
• 2 heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves.
• 3 let cool, cover, and refrigerate overnight to steep.
• 4 preheat the oven to 350°f put the bread cubes in a large bowl.
• 5 reheat the milk mixture and remove the cinnamon stick. in a large bowl, lightly whisk together the yolks and eggs.
• 6 pour the milk mixture into the eggs and mix thoroughly.
• 7 pour this mixture over the bread and allow to soak for a few minutes.
• 8 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.
• 9 pour about 1 inch of water into the pan to create a water bath.
• 10 bake until a knife inserted in the center comes out clean, about 1 1/4 hours.
• 11 to make the sauce:
• 12 bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes.
• 13 strain through a fine sieve into a bowl, add cream, and set aside.
• 14 in another saucepan, melt butter over medium heat. add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes.
• 15 add the orange juice mixture, stirring constantly.
• 16 simmer for 5 minutes and strain through a fine sieve.
• 17 serve the pudding warm, either turned out onto individual plates or left inside the ramekins.
• 18 top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.