Bread Pudding With Orange Caramel Sauce

TO MAKE THE PUDDING

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.

TO MAKE THE SAUCE

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.