Orange Almond Bread Pudding Recipes

SUNNY'S EASY BREAKFAST BREAD PUDDING ALMONDINE

Steps:

• Whisk together the egg, cinnamon sugar and salt in a large bowl until the cinnamon is distributed and the sugar less gritty, then whisk in the orange juice and almond milk.
• Add the bread cubes to the custard and toss. Let soak for 5 minutes, folding gently occasionally to maintain the cubes' integrity but still allow them to soak up the liquid. (Not all of it may be absorbed.) Coat the bottom and sides of an 8-inch square baking dish with cooking spray. Add the strawberries to the bread and fold, then immediately pour into the prepared dish.
• Preheat oven to 350 degrees F.
• Add the almonds, butter, brown sugar and flour to a medium bowl and mix with a fork until crumbly; set aside. Bake the bread pudding 40 minutes, then scatter the almond mixture over the top and continue to bake until the center is set and not squishy and the almonds are toasted, about 10 minutes more. Serve warm with maple syrup, if using.

ORANGE BREAD PUDDING

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.

CRANBERRY-ORANGE AND ALMOND PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
• Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
• Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

CHOCOLATE-ORANGE BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
• Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
• For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
• Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

ORANGE-ALMOND BREAD PUDDING

Steps:

• In a medium saucepan, warm the milk, cream, orange zest, and the 1/2 cup (100 g) sugar, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
• Reheat the milk-cream mixture until it's quite warm. In a medium bowl, whisk the egg yolks, then gradually whisk in the warm milk-cream mixture, whisking constantly as you pour to prevent the eggs from cooking. Whisk in the vanilla and almond extracts, orange liqueur, and cinnamon. Pour the mixture through a mesh strainer into a bowl or large pitcher. Set aside.
• Butter a 2-quart (2-liter) shallow baking dish or soufflé mold.
• In a small bowl, beat together the egg white and almond paste until smooth. Spread a spoonful of almond paste over one side of each bread slice. Layer the bread slices in the prepared baking dish, almond paste side down. (If you are using a round or oval dish, halve each slice of bread diagonally to form triangles, then make layers of triangles arranged in a pinwheel pattern.) Pour the milk-egg yolk mixture over the bread and gently press the bread down, submerging the layers in the liquid. Cover with plastic wrap and refrigerate the pudding for at least 1 hour or up to overnight, pressing down the bread from time to time so that it becomes completely saturated.
• Preheat the oven to 350°F (175°C).
• Sprinkle the top of the pudding very liberally with sugar. Set the baking dish in a larger roasting pan and pour warm water into the pan to reach halfway up the sides of the baking dish. Bake until the bread pudding is puffed in the center and the top is rich golden brown, about 1 hour. Let cool until warm.
• Bread pudding is best served warm. It's good all by itself, but it's great with a ladleful of Rich Caramel Sauce (page 241) or Tangerine Butterscotch Sauce (page 242).
• The unbaked pudding should be chilled for at least 1 hour or up to 1 day before baking. Once baked, it can be refrigerated overnight and rewarmed in a low oven, covered with aluminum foil.
• To make a chocolate-studded bread pudding, add 10 ounces (280 g) coarsely chopped dark or milk chocolate, distributing some in the bottom of the baking dish and between the layers of bread as you arrange them in the dish.

ALMOND BREAD PUDDING

Steps:

• Cut croissants into 1/2-in. pieces; place in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). , Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, in a heavy saucepan over medium heat, cook and stir sugar with a wooden spoon until sugar has melted and turned a deep amber color, about 20 minutes. , Add 1 cup cream (mixture will bubble). Stir in remaining cream; cook 10-15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve with bread pudding.