Orange-Almond Bread Pudding

Warm, moist, bread pudding with a caramelized crisp and chewy crust flavored with orange and almond. My husbands birthday was yesterday and instead of choosing a typical birthday cake he wanted me to make his all time favorite dessert-bread pudding. Whenever we order dessert to share at a restaurant it is always between cheesecake (my favorite) and bread pudding (Andrew’s favorite). To be honest, I do not typically enjoy bread pudding, however, when I took my first bite of this amazing orange and almond flavored bread pudding I immediately became a fan. :) The longer you soak the bread in the rich and creamy milk mixture the better the flavor of the pudding. It is suggested to bake this bread pudding in a water bath to prevent it from burning, curdling, or drying out. Serve warm with carmel sauce and a scoop of vanilla ice cream.

Orange-Almond Bread Pudding

Printer Friendly Version

Ingredients:

  • 2 cups whole milk
  • 2 cups heavy cream
  • Grated zest of 4 oranges
  • 1/2 cup sugar, plus more for sprinkling
  • 6 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon orange flavored liqueur such as Triple Sec, Grand Marnier or Contreau
  • 1/2 teaspoon cinnamon
  • 1 large egg white, at room temperature
  • 7 ounces almond paste, crumbled
  • 1 loaf (1 pound) of firm-textured white bread, cut into 1/2″ slices
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions:

  1. In a medium saucepan, warm milk, heavy cream, orange zest and 1/2 cup of sugar to 110 degrees; Stirring often to dissolve the sugar. Remove from heat, cover, and let steep for one hour.
  2. After one hour, reheat the cream mixture until it’s very warm (110 degrees). In a medium bowl, whisk the yolks then gradually whisk in the warm milk-cream mixture, whisking constantly to prevent eggs from cooking. Whisk in the vanilla extract, almond extract, orange liqueur, and cinnamon. Pour mixture through a strainer into another bowl to remove orange zest. Set aside.
  3. Butter a shallow 2-quart baking dish or souffle mold.
  4. In a small bowl, beat the egg whites and almond paste until smooth. Spread a spoonful of almond paste over one side of a slice of bread, then place the slice in the prepared baking dish, almond paste side down. Continue spreading paste on bread, and layering slices into the dish. Pour the milk-egg yolk mixture over the bread and gently press down, submerging the layers in the liquid.
  5. Cover with plastic wrap and place in the refrigerator at least an hour or overnight, pressing down occasionally to make sure the top layers of bread are soaked through.
  6. Preheat oven to 350°F. If you’ve put the bread pudding in the fridge, allow it to come to room temperature before baking by placing it on the counter for at least an hour.
  7. Sprinkle the top of the bread pudding liberally with sugar. Set the baking dish in a water bath by setting it in a large roasting pan, and then filling the roaster with water until it is halfway up the sides of the pudding’s baking dish.
  8. Bake until pudding is puffed up in the center and the top is brown, about 1 hour.
  9. Let cool until warm.
  10. While bread pudding is cooling make carmel sauce by melting the butter in a large sauce pan. Add sugar and cook, stirring occasionally until sugar begins to caramelize, then turns dark amber in color and begins to foam. Remove from heat and stir in heavy cream until smooth. Add vanilla and salt. Let cool to warm. Pour over individual slices of bread pudding and serve.
  11. Serve warm, drizzled with caramel sauce.

Source: Ready for Dessert: My Best Recipes

This post was featured on the Foodbuzz Top 9!

19 Responses to “Orange-Almond Bread Pudding”

  1. #
    1
    jana@cherryteacakes.com — October 12, 2010 @ 9:33 am

    i’m not much for bread pudding either…..so maybe i should try it again. :)

    • Christina replied: — October 12th, 2010 @ 10:55 pm

      Oh you really should…I am now an officially bread pudding lover! :)

  2. #
    2
    Joy — October 12, 2010 @ 10:20 am

    That looks wonderful. I like the add of the glaze.

    • Christina replied: — October 12th, 2010 @ 10:55 pm

      The glaze takes it to a whole other level…it is perfect with out, but with? Watch out! :)

  3. #
    3
    Susi — October 12, 2010 @ 12:25 pm

    Bread pudding AND cheesecake ranks in my Top 5 desserts! Yours looks fabulous and I will have to print out the recipe to make it soon. Thanks for sharing :o)

    • Christina replied: — October 12th, 2010 @ 10:56 pm

      Thank you! Let me know how it turns out! ;)

  4. #
    4
    Lucie — October 12, 2010 @ 3:33 pm

    Oh my. Almond French toast is my favorite thing in the world, so I can only imagine how amazing almond bread pudding must be…and even better with the orange! Thank you for sharing!

    • Christina replied: — October 12th, 2010 @ 10:57 pm

      You are so welcome! Almond french toast sounds amazing…I may have to make that one soon! :)

  5. #
    5
    fooddreamer — October 12, 2010 @ 3:59 pm

    Bread pudding can be so good when it’s done right…and yours looks like it’s done right!

    • Christina replied: — October 12th, 2010 @ 10:58 pm

      Thank you…my husband really enjoyed it for his birthday “cake”.

  6. #
    6
    Heather I. — October 12, 2010 @ 4:30 pm

    Oooh, I love bread pudding! What an interesting, but tasty-sounding combination. Happy birthday to your husband!

    • Christina replied: — October 12th, 2010 @ 10:58 pm

      Thank you! :)

  7. #
    7
    Rachel — October 12, 2010 @ 4:53 pm

    What an exotic spin on traditional bread pudding!

    • Christina replied: — October 12th, 2010 @ 10:59 pm

      Yes, the orange-almond combination is phenomenal!

  8. #
    8
    Monet — October 13, 2010 @ 1:13 am

    This is my sister’s favorite dessert…and her birthday month is October as well! It looks like I have a great recipe to surprise her with. This is a bread pudding recipe that I’ve never seen or heard of…and it looks FABULOUS! I’m glad I stumbled on your blog tonight. Thank you for sharing!

  9. #
    9
    Heavenly Housewife — October 13, 2010 @ 5:25 am

    What a fantastic version of bread pudding. Love the flavours!
    *kisses* HH

  10. Pingback: Mixed Grain Pilaf with Pan Seared Scallops | Sweet Pea's Kitchen

  11. #
    10
    Kelli — October 13, 2010 @ 3:46 pm

    I just made my first bread pudding the other night, this one will be my 2nd! Thanks for sharing.

  12. Pingback: Spiced Pumpkin Rolls | Sweet Pea's Kitchen

Leave a Comment