Orange Bread Pudding
The perfect and delicious custardy pudding when you have a little leftover bread and need an easy weekend project!
Ingredients
- 3 Tbsp unsalted butter
- 8-10 slices of bread
- 3 cups whole milk
- 4 Tbsp granulated sugar
- 2 Tbsp corn starch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 naval orange
- 1/4 cup chopped candied orange peels
- 1/2 cup heavy whipping cream
- 4 Tbsp maple syrup
Instructions
Prepare pan and ingredients
- Generously butter an 8x8 square or round baking pan with softened butter.
- Roughly tear or chop up all the bread and place into baking pan. Set aside.
- Zest the naval orange and set aside.
- Chop the candied orange peels into small cubes and set aside. Chopped orange peels should be 1/4 cup
Prepare the custard
- Preheat oven to 350 degrees.
- In a sauce pan, heat the milk, sugar, salt, and cornstarch on medium heat and mix with a metal whisk until smooth and no lumps remain.
- Lower the heat and add in the vanilla extract and orange zest. Stir until consistency has thickened just enough to lightly coat the back of a wooden spoon.
- Remove pan from heat and stir in the candied orange bites.
Assemble the bread pudding
- Pour the milk custard over the baking pan, covering all the bread pieces evenly.
- Bake for 35-40 minutes or until the top is golden brown and bread looks crusty.
Prepare the whipped cream
- In a bowl, whisk together whipped cream, maple syrup, and salt. Whisk until you can see soft peaks developed. This can also be done with a standing mixer but I prefer to use a metal whisk since the quantity is so little and I find it to be doable manually.
To serve
- Bread pudding is best served warmed out of the oven. Let it cool for 5-10 minutes. Use spoon to scoop some onto a plate and then add a dollop of the maple whipped cream on top. Enjoy!
Notes
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below. I'm always open to feedback and idea sharing!
Allergens: Dairy, Gluten
Storage: Can be stored in the fridge for about a week.