Orange Bread and Butter Pudding
Transform your dessert game with this indulgent Orange Bread and Butter Pudding, a modern twist on a comforting classic. Made with buttery layers of day-old brioche or white bread, this recipe shines with the addition of vibrant orange zest and fresh orange juice, infusing every bite with a refreshing citrus note. A luscious custard made from eggs, whole milk, and heavy cream binds the pudding together, creating a rich and creamy texture that pairs perfectly with the crispy, golden top. Optional raisins add bursts of sweetness, while a finishing dusting of powdered sugar makes it beautifully elegant. Perfect for cozy family dinners or special occasions alike, this easy-to-make dessert can be served warm with whipped cream, ice cream, or even a drizzle of homemade orange syrup for an extra decadent touch. Ready in under an hour, this crowd-pleaser is destined to become a go-to favorite for citrus dessert lovers.
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Recipe Information
Ingredients
- 8 slices Day-old bread (brioche or white bread)
- 50 grams Unsalted butter, softened
- 3 large Eggs
- 300 milliliters Whole milk
- 200 milliliters Heavy cream
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 2 tablespoons Fresh orange juice
- 50 grams Raisins (optional)
- 1 tablespoon Powdered sugar (for dusting)
Instructions
Preheat the oven to 180°C (350°F). Grease a medium-sized baking dish with butter.
Butter each slice of bread generously on one side. Cut the slices diagonally to form triangles.
Layer the buttered bread triangles in the greased baking dish, slightly overlapping them. If using raisins, sprinkle them between the layers of bread.
In a mixing bowl, whisk the eggs and granulated sugar until well combined and slightly frothy.
Add the milk, heavy cream, vanilla extract, orange zest, and fresh orange juice to the egg mixture. Whisk until smooth.
Carefully pour the custard mixture over the bread slices, ensuring every piece is coated. Let the pudding sit for 10 minutes to allow the bread to soak up the custard.
Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the top is golden and the custard is set. A knife inserted into the center should come out clean.
Remove the pudding from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.
Serve warm, optionally with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of orange syrup.
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 344.5 g | 125% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 179.9 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 840 mg | 65% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1550 mg | 33% | |
*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.
