Fresh Orange Bread Pudding with Meringue Topping
Delight your senses with this Fresh Orange Bread Pudding with Meringue Topping—an irresistible dessert that transforms simple ingredients into a citrusy, decadent masterpiece. Featuring cubes of day-old French or brioche bread soaked in a creamy custard infused with vibrant fresh orange juice, zesty orange zest, and a hint of vanilla, this pudding bakes to golden perfection. Topped with a cloud-like meringue that’s lightly toasted for a beautiful finish, this dessert is equal parts luscious and show-stopping. Perfect as a refreshing twist on classic bread pudding, it’s an easy yet elegant treat to serve at brunch or dinner parties. Ready in just over an hour, this recipe delivers the ultimate balance of warm comfort and bright citrus flavor.
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Recipe Information
Ingredients
- 6 cups (cubed) Day-old bread (French or brioche)
- 1.5 cups Fresh orange juice
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 0.75 cups Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 0.25 teaspoon Salt
- 4 large Egg whites
- 0.5 cup Powdered sugar
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
In a large mixing bowl, whisk together the fresh orange juice, whole milk, heavy cream, granulated sugar, eggs, vanilla extract, orange zest, and salt.
Add the bread cubes to the bowl, ensuring that all pieces are evenly coated with the orange custard mixture. Let it sit for 10–15 minutes to soak.
Pour the soaked bread mixture into the prepared baking dish, distributing it evenly. Gently press down on the bread to ensure it is fully submerged.
Bake in the preheated oven for 40–45 minutes, or until the top of the bread pudding is golden brown and set. Remove the dish from the oven and let it cool slightly while preparing the meringue.
In a clean, dry mixing bowl, use an electric mixer to beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form.
Gradually add the powdered sugar to the egg whites, one tablespoon at a time, while continuing to beat. Whip the mixture until stiff, glossy peaks form.
Spread the meringue evenly over the slightly cooled bread pudding, creating swirls and peaks with your spatula.
Place the dish under the broiler on low for 1–3 minutes, watching carefully to prevent burning. Remove when the meringue is lightly golden.
Allow the pudding to cool for 5–10 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 427 mg | 19% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 46.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 324 mg | 7% | |
*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.
