Bread Pudding With Orange Caramel Sauce

Prep Time
1 1/4h
Cook Time
1h 20m
Ready In

Recipe: #35405

August 05, 2020

"Just about every culture that makes bread has its own version of bread pudding. This one has a decidedly Spanish-Moorish flavor from the orange zest as well as the orange caramel sauce. In Spain, the sauce would invariably be made with blood oranges. They not only have a deep, lovely color, but also an intense flavor. If you can find them, try them; otherwise, seek out the sweetest oranges in the market. 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 that this recipe needs to be started the night before."

Original is 8 servings


  • Serving Size: 1 (883.2 g)
  • Calories 1186.5
  • Total Fat - 72.8 g
  • Saturated Fat - 30.6 g
  • Cholesterol - 2263 mg
  • Sodium - 1525.5 mg
  • Total Carbohydrate - 90.8 g
  • Dietary Fiber - 1.6 g
  • Sugars - 80.1 g
  • Protein - 42.8 g
  • Calcium - 475.3 mg
  • Iron - 6.4 mg
  • Vitamin C - 21 mg
  • Thiamin - 0.5 mg

Step by Step Method


Step 1

Heat the milk, granulated sugar, cinnamon stick, and orange zest in a medium saucepan over medium until the sugar dissolves.

Step 2

Let cool, cover, and refrigerate overnight to steep.

Step 3

Preheat the oven to 350 degrees.

Step 4

Put the bread cubes in a large bowl.

Step 5

Reheat the milk mixture and remove the cinnamon stick.

Step 6

In a large bowl, lightly whisk together the yolks and eggs.

Step 7

Pour the milk mixture into the eggs and mix thoroughly.

Step 8

Pour this mixture over the bread and allow to soak for a few minutes.

Step 9

Butter the insides of eight 5-ounce ramekins.

Step 10

Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan.

Step 11

Pour about 1 inch of water into the pan to create a water bath.

Step 12

Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.


Step 13

Bring the orange juice to a simmer over medium-high heat in a medium saucepan, and reduce to 1/4 cup, about 10 minutes.

Step 14

Strain through a fine sieve into a bowl, add the cream, and set aside.

Step 15

In another saucepan, melt the butter over medium heat.

Step 16

Add the granulated sugar and continue to cook stirring frequently until the sugar is lightly caramelized, about 3 minutes.

Step 17

Add the orange juice mixture, stirring constantly.

Step 18

Simmer for 5 minutes and strain through a fine sieve.

Step 19

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 confectioners' sugar.


No special items needed.

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