VALENCIA-ORANGE BREAD-AND-BUTTER PUDDING
Country-style white bread is slathered with butter and Valencia orange marmalade, then soaked in a creamy custard and baked. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 9
Steps:
- Butter a shallow baking dish. Butter both sides of each bread slice, using all of butter. Spread marmalade on one side of 6 slices of bread. Take other 6 slices of bread and place them on top of marmalade slices to make 6 sandwiches. Cut each sandwich diagonally in half; arrange sandwich halves in prepared dish.
- Crack eggs into a bowl. Using the tip of a knife, scrape vanilla seeds from bean halves into bowl and whisk eggs until blended. Add milk, cream, and brown sugar; whisk until well combined. Pour milk mixture evenly over bread and sprinkle lightly with more sugar.
- Cover and let stand at room temperature until bread soaks up custard, 1 hour. Preheat oven to 350 degrees.
- Uncover pudding and bake until custard has set, about 50 minutes. Remove from oven and let cool slightly.
- Serve warm, spooned into individual bowls. Top each serving with a dollop of creme fraiche.
ORANGE BREAD PUDDING
Make and share this Orange Bread Pudding recipe from Food.com.
Provided by Tezi3885
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sift the flour and baking powder and mix well.
- In a seperate bowl, mix the butter and sugar and beat till light.
- Add the beaten eggs and mix until well blended.
- Next add the fruit, bread crumbs and orange rind.
- Fold in the flour and orange juice alternately.
- In a pudding mould, Layer the bottom with maple syrup.
- Sprinkle the almond slivers on it.
- Pour the mixed pudding batter into the mold over the syrup it.
- Put a lid on the mold and put it in a rice cooker.
- Pour water in the cooker upto half the mould height.
- Switch the cooker into cooking and let it cook for 1 hours.
- After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
- Invert the mould into a plate and cut into slices.
- Serve warm with custard.
Nutrition Facts : Calories 408.2, Fat 11.3, SaturatedFat 4.9, Cholesterol 108.3, Sodium 378.2, Carbohydrate 69.1, Fiber 1.9, Sugar 37.2, Protein 8.7
CHOC ORANGE BREAD & BUTTER PUDDING
Make and share this Choc Orange Bread & Butter Pudding recipe from Food.com.
Provided by English_Rose
Categories < 4 Hours
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the raisins in the liquor for 1 hour, reserving the liquor for the custard mix. Thinly slice loaf and butter ( this is optional, I don't always butter bread if using brioche, keeps calories down!).
- Layer brioche in an oven dish scattering in the raisins and pieces of chocolate in between layers.
- Make the custard by gently heating the milk and cream, add the reserved liquor and orange juice, add to the yolks and sugar whisking as you go.
- Pour over brioche and transfer onto a baking tray, fill with boiling water 2/3rds up and place in a pre-heated oven set at 300F for 35-40 minutes After 20 mins brush on warmed marmalade and return to the oven to finish cooking.
- If required you can finish under a hot broiler to caramelize marmalade. Serve with heavy cream.
Nutrition Facts : Calories 1013.6, Fat 47.6, SaturatedFat 27.8, Cholesterol 238.2, Sodium 962.8, Carbohydrate 125.7, Fiber 7, Sugar 21.3, Protein 28.3
ORANGE & CHERRY BREAD-AND-BUTTER PUDDING
Make and share this Orange & Cherry Bread-And-Butter Pudding recipe from Food.com.
Provided by Second2None
Categories Dessert
Time 1h30m
Yield 1 tray, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Generously brush a large, shallow baking dish with the softened butter.
- Place the cherries in a bowl and add enough rum just to moisten. Cut the bread into 1-inch cubes. Arrange the bread cubes in a single layer on a baking sheet, drizzle with the melted butter, and toast in the oven, stirring once or twice, until golden brown, 8-10 minutes.
- To make the custard, bring the milk and half of the sugar to a boil in a medium saucepan. Whisk together the eggs, egg yolks, vanilla, and remaining half of the sugar in a medium bowl. Gradually add about one-third of the hot milk mixture to the eggs, stirring constantly with a wooden spoon. Add the egg mixture to the remaining hot milk. Reduce the heat to low and simmer, stirring constantly, until the custard coats the back of the spoon. Remove from the heat and strain the custard through a fine-mesh sieve. Chill the custard in an ice bath until cooled, at least 1 hour.
- Stir the orange zest, cinnamon, and salt into the cooled custard. Drain the cherries and add them to the custard along with the toasted bread cubes. Let this mixture set until the bread cubes have soaked up the custard and softened.
- Ladle the custard mixture into the prepared baking dish. Bake in a water bath for 65-70 minutes. Remove the dish from the water bath, wipe down the sides and bottoms of the baking dish, and place on a cooling rack for at least 1 hour. Serve warm or refrigerate until fully cooled before serving.
Nutrition Facts : Calories 452, Fat 17.8, SaturatedFat 8.5, Cholesterol 261.7, Sodium 512.3, Carbohydrate 53.3, Fiber 1.6, Sugar 26.3, Protein 11.6
ORANGE BREAD AND BUTTER PUDDING
Make and share this Orange Bread and Butter Pudding recipe from Food.com.
Provided by Jewelies
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C (350F).
- Butter a 16x32x5c (6x12x2 inch), baking dish.
- Cut bread into rough chunks and place in a large bowl.
- Pour butter over.
- Place marmalade in a saucepan over low heat until warm, them pour over bread.
- Add orange segments and carefully stir to combine.
- Tip mixture into prepared dish.
- Beat together rind, eggs, cream and caster sugar.
- Pour over bread mix.
- Sprinkle top with demerara sugar.
- Bake in the oven for 35-40 minutes until golden.
Nutrition Facts : Calories 776, Fat 40.9, SaturatedFat 24.1, Cholesterol 201.4, Sodium 608.2, Carbohydrate 95.1, Fiber 4, Sugar 56.7, Protein 11.6
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