Author Notes
Mom loves a good bread pudding, and so do I. Here I have kicked up a family classic that my mom makes and her mom and grandmom before. Although my family tree is rooted in the south...Texas to be exact, here is a spin nontheless. I have included orange juice and orange zest as well as caramel sauce to change things up a bit. —"NASA" Dave
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Ingredients
- Sugar, eggs, heavy cream, cinnamon, nutmeg, vanilla, raisins, orange zest, orange juice, 1" thick french bread
-
8 ounces
sugar
-
3
eggs, beated
-
16 ounces
heavy cream, room temperature
-
1 pinch
cinnamon
-
1 pinch
nutmeg
-
1 tablespoon
vanilla
-
1 ounce
raisins
-
1/2
zest of orange
-
2 ounces
orange juice
-
12
1" thick French bread slices
- Caramel Sauce
-
.67 ounces
Corn syrup
-
2 ounces
water
-
8 ounces
sugar
-
2.5 ounces
heavy cream
-
.5 ounces
vanilla extract
-
1 pinch
Salt, kosher
Directions
- Sugar, eggs, heavy cream, cinnamon, nutmeg, vanilla, raisins, orange zest, orange juice, 1" thick french bread
-
In a bowl, place stale French bread that has been cut into 1" pieces.
-
In another bowl, whisk together the eggs, sugar, vanilla, heavy cream, cinnamon, nutmeg, orange zest, and orange juice.
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Pour the liquid mixture over the bread, and allow to soak 15-20 minutes, covered.
-
Add raisins and mix.
-
put in greased pan(s) and bake until toothpic comes out clean. Bake in a preheated oven:325F convection, 350F still oven.
- Caramel Sauce
-
in a sauce pan heat the corn syrup, water and sugar to an amber color; roughly 335F.
-
Whisking, add the butter and remove from heat.
-
Continuing to whisk add the heavy cream, vanilla and salt.
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