Bread Pudding with Orange Caramel Sauce
Transform your dessert game with this decadent Bread Pudding with Orange Caramel Sauce! This comforting classic gets an irresistible citrusy upgrade with rich orange zest folded into the creamy custard and a luscious homemade caramel sauce infused with fresh orange juice. Made with cubed day-old brioche or challah, this dessert achieves the perfect balance of crispy, golden edges and a soft, custardy center. The indulgent orange caramel sauce drizzled over the top provides a tangy sweetness that’s guaranteed to impress. Perfect for cozy gatherings or holiday celebrations, this orange-infused bread pudding is a crowd-pleasing treat that’s both nostalgic and delightfully modern.
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Recipe Information
Ingredients
- 6 cups day-old bread (e.g., brioche or challah), cubed
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 tablespoon orange zest
- 1 tablespoon unsalted butter, for greasing
- 0.75 cup granulated sugar (for caramel sauce)
- 0.5 cup fresh orange juice
- 2 tablespoons unsalted butter (for caramel sauce)
- 0.25 cup heavy cream (for caramel sauce)
- 1 teaspoon orange zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and butter a 9x13-inch baking dish.
Place the cubed bread into the prepared baking dish in an even layer.
In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, salt, and orange zest until well combined.
Pour the custard mixture evenly over the bread cubes, gently pressing down with a spatula to ensure all the bread is soaked. Let it sit for 15 minutes to absorb the liquid.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown.
While the bread pudding bakes, prepare the orange caramel sauce: In a medium saucepan, heat the 0.75 cup of sugar over medium heat, stirring occasionally, until melted and amber-colored.
Carefully add the orange juice to the melted sugar (it may bubble vigorously), and stir until smooth.
Stir in the 2 tablespoons of butter and the 0.25 cup of heavy cream until the sauce is fully combined. Remove from heat and set aside to cool slightly.
Once the bread pudding is out of the oven, let it cool for 10 minutes before serving.
Drizzle the bread pudding with the orange caramel sauce and garnish with the additional orange zest. Serve warm.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 54.1 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
