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madbakerThis week's Resolution Recipe: Orange Bread Pudding.
1 cup bread cubes (I used brioche)
3/4 cup scalded milk (I used buttermilk, and could have avoided the scalding)
3/4 cup orange juice (I used Seville orange, and upped the sugar slightly)
zest of 1 orange (I actually used a zested lemon... it's what we had)
3 eggses, beaten
1/2 cup sugar (I used 1 or 2 Tbsp more)
pinch salt
(I added: pinch mace)
Heat oven to 375. Soak the bread cubes in milk for ten minutes. Add the remainder and stir until the sugar has dissolved.
Pour into four well-greased ramekins (ramekin ramekin arugula) and place in a bain-marie. Bake 30 minutes, until the tip of a knife inserted 1" from the outside edge comes away clean. Chill. Unmold and serve with whipped cream.
What worked: This tasted excellent still warm from the oven and still in the ramekins, topped with a quartered strawberry. It was custardier rather than bread puddingy (see below). The bitter orange juice gave it a nice tang without being too bitter. I used a set of four ramekins![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
joycebre gave me, which were perfect.
What didn't: The brioche disintegrated instantly in the milk into mush. A dollop of whipped cream (maybe with a drop of orange essence) would have been quite nice, but I didn't bother.
Will I make it again? The upstairs neighbors suggested this could be a year-round dessert.
1 cup bread cubes (I used brioche)
3/4 cup scalded milk (I used buttermilk, and could have avoided the scalding)
3/4 cup orange juice (I used Seville orange, and upped the sugar slightly)
zest of 1 orange (I actually used a zested lemon... it's what we had)
3 eggses, beaten
1/2 cup sugar (I used 1 or 2 Tbsp more)
pinch salt
(I added: pinch mace)
Heat oven to 375. Soak the bread cubes in milk for ten minutes. Add the remainder and stir until the sugar has dissolved.
Pour into four well-greased ramekins (ramekin ramekin arugula) and place in a bain-marie. Bake 30 minutes, until the tip of a knife inserted 1" from the outside edge comes away clean. Chill. Unmold and serve with whipped cream.
What worked: This tasted excellent still warm from the oven and still in the ramekins, topped with a quartered strawberry. It was custardier rather than bread puddingy (see below). The bitter orange juice gave it a nice tang without being too bitter. I used a set of four ramekins
joycebre gave me, which were perfect.What didn't: The brioche disintegrated instantly in the milk into mush. A dollop of whipped cream (maybe with a drop of orange essence) would have been quite nice, but I didn't bother.
Will I make it again? The upstairs neighbors suggested this could be a year-round dessert.
