- Serves 8
This turned out to be a great success and everyone wanted more. The inspiration for this bread pudding is a Grand Marnier souffle. However I didn't have G.M. in my cupboard and substituted Cointreau. I added the orange flower blossom water because it smells so good and lots of dried fruit because no bread pudding is complete without it. I did vary the fruit from the standard sole raisin because I wanted something slightly tart to contrast with the pockets of white chocolate. —Liska
Slices White Bread, preferably somewhat dried out
Dried Apricots, chopped
Zest 1 Orange
White Chocolate Chunks
1 1/3 cups
Full Cream Milk
1 1/3 cups
Orange Flower Blossom Water
- Grease a 9-inch square baking dish.
- Preheat oven to 350 degrees Fahrenheit.
- Heat 1 Tbsp Cointreau, and use to soak raisins.
- Remove crusts from bread.
- Butter bread, then slather with apricot jam.
- Cut 4 slices bread into 6 rectangles each. Lay pieces flat in baking dish so as to cover bottom, jam side up.
- Remove raisins from Cointreau and reserve any remaining liquid.
- Sprinkle bread layer with raisins, dried cranberries, dried apricots, orange zest and white chocolate.
- Cut remaining slices of bread into 9 rectangles each. Lay down perpendicularly to existing layer, so that when looking down the top of the entire dish is filled with edges. There is no need to make it even or pretty.
- Heat milk, cream, sugar, orange flower water, vanilla extract and 4 Tbsp plus any reserved Cointreau to just below boiling.
- Whisk eggs in a heat-proof bowl.
- Slowly whisk a little of heated mixture into eggs. Gradually whisk in all of hot liquid. Pour over bread and let soak for 30 minutes.
- Dollop top of bread pudding with any left over apricot jam and sprinkle lightly with nutmeg.
- Bake 40-45 minutes in a bain-marie.