Caramel Orange Bread PuddingFrom THE INN AT EVINS MILL
Cooking Time:45 minutes
- 3 qt cubed bread
- ½ cup butter, melted
- 5 eggs
- ½ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 t cinnamon, ground
- 2 cups heavy cream
- 1 T vanilla flavoring
- 1 orange, Zest and Juice
In baking dish, toss cubed bread with melted butter and set aside.
In bowl, combine eggs, sugars, cinnamon and vanilla with whisk.
Mix for about 1 minute until sugar begins dissolving.
Add heavy cream and mix thoroughly.
Add juice and zest from orange.
Pour egg mixture over bread in baking dish.
Press down bread with hands to allow bread to soak up batter.
Set aside for 30 minutes before baking.
Press bread again every 10 minutes or so, allowing it to be fully and more evenly saturated with batter before baking.
Bake at 325F for 45 min to 1 hour or until top is golden brown and middle is set.
Allow cooling slightly before serving. Cut and serve with caramel sauce. Recipe serves approximately 20.