Marilyn's Breads

 

Orange Bread Pudding with Orange Sauce

  • 2 tablespoons butter, softened
  • 1 pound loaf French Bread
  • 1 quart milk
  • 4 large eggs
  • 1 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 stick butter
  • 2 tablespoons fresh orange zest
  • 4 large navel oranges, peeled, pith removed with peel and sections cut out
Butter a 13X9X2” baking dish with the 2 tablespoons butter. Set aside.Cut the bread into 1” cubes and place in a large mixing bowl.  Pour over the milk and allow to sit for 1 hour.

In the electric mixer beat the eggs with the 2 sugars until the mixture is thick Beat in the melted butter and orange zest.

Fold into the soaked bread mixture.

Put half of the bread mixture in the prepared pan.  Top with the orange sections, then the remaining bread mixture.

Bake in a preheated 350 º F. oven for 1 hour or until golden brown and puffed in the center.

Serve warm with the warm orange sauce to spoon over. 

Orange Sauce
  • 1 stick butter
  • 1 cup powdered sugar
  • 2 tablespoons orange liqueur
  • 2 tablespoons fresh orange juice (from Navel Oranges)
  • 2 tablespoons fresh orange zest
 Melt the butter over low heat.  Stir in the remaining ingredients and stir until the sugar dissolves.
 

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