Blood Orange Curd Bread Pudding
I have been making this recipe from King Arthur (@kingarthurbaking) every December when we have Pannetone at home. Also, it is so delicious with any Brioche ; that way you can make it anytime during the year. Of course, you will find King Arthur recipe right HERE!
I hope you will enjoy it as much as I did & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Blood Orange Curd Bread Pudding
Made with Blood Orange Curd, this Bread Pudding is so flavorful and perfectly balanced. This is the perfect recipe for everyone to enjoy!
Equipment
Ingredients
BREAD PUDDING PREPARATION
- 12 oz (340 g) brioche bread (Diced | Generous 1"/3cm cubes)
- 2 cups (475 g) heavy whipping cream
- 3 eggs
- 1/4 cup (50 g) sugar
- 1 tsp (5 g) vanilla paste
- 1/2 cup raisins
- 1 1/2 tbsp (20 g) demerara sugar (Topping)
BLOOD ORANGE LEMON CURD
- 6 1/2 tbsp (80 g) sugar
- 3 1/2 tbsp (50 g) lemon juice (Juice from 1/2 lemon + 1 blood orange)
- 3 tbsp (40 g) butter (Softened | At Room Temperature)
- 1 egg
Instructions
BREAD PUDDING PREPARATION
- Dice your Brioche into about 1"/3cm cube. Set aside.
- In your Mixing Bowl, whisk together the heavy whipping cream with the eggs, sugar and vanilla paste.
- Add your raisins and diced brioche. Gently coat them with your egg mixture. Cover and let it set up to one hour.
BLOOD ORANGE LEMON CURD
- While your bread pudding is soaking, prepare your blood orange Curd.
- Place your Small Round Flexipan® Mold on the top of an oven safe plate. Directly in your Flexipan®, mix the sugar, lemon/blood orange juice, softened butter with your spatula. Then, combine the egg.
- Microwave on high at 1 minute intervals, stirring after each minute, until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes.
- Transfer into your jar, loosely covering with lid and allow to cool completely. Once cool, seal jars and place into refrigerator until ready to use.
ASSEMBLY & BAKE
- Preheat oven to 350F/180C.
- Place your Fluted Square Flexipan® Mold on the top of your Medium perforated baking sheet.
- Pour one layer of your bread pudding preparation into your Flexipan®. Then, add dollops of your blood orange curd. Repeat and sprinkle your Demerara sugar on top.
- Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your bread pudding from 40min). It is ready when golden on top.
- Once your blood orange bread pudding is out of the oven, let it cool down for about 30min. Then, Unmold, Serve and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 354kcal | Carbohydrates: 27g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 191mg | Potassium: 56mg | Fiber: 1g | Sugar: 13g | Vitamin A: 993IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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