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!

Prep Time 10

Bake Time 45

Let it set 1

Total Time 1 55

Equipment

Fluted Square Flexipan®

Baking Sheet (M)

Santoku Chef Knife

Magnetic Measuring

Mixing Bowl

Mini Whisk

Whisk

Whisk Spatula

Spatula

Mini Ladle

Citrus Press

Round (S) Flexipan®

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!

Keyword Blood Orange Cake, blood orange recipes, bon cook, easy french recipe, easy recipe, flexipan, fluted square mold, guy demarle, moule a charlotte, silicone bakeware, silicone molds, silpat

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!