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White Chocolate Citrus Bread Pudding with a Rosemary Caramel Sauce

White Chocolate Citrus Bread Pudding with a Rosemary Caramel Sauce

Serves 6-8
Make Ahead – Up to 1 day, make the bread pudding through step 3, keep covered in the fridge over night, then continue with step 4. If you need to you can use 1 ½ cups premade caramel sauce and heat with a sprig of rosemary.


Ingredients

  • 9 cups Challah bread, ½ inch cubes (you can use day old white bread)
  • 6 whole eggs
  • 4 egg yolks
  • 2 cups whole milk
  • ½ cup heavy cream
  • ¾ cups white chocolate chips
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons grand marnier
  • 1 Tablespoon sugar
  • pinch of salt


Directions

  1. Place bread cubes into a 12 cup baking dish.
  2. In a large bowl whisk together remaining ingredients.
  3. Pour egg mixture over the bread, toss together. Cover and keep in the fridge for at least 1 hour.
  4. Preheat your oven to 350°. Remove from the pudding from the fridge 20 minutes before baking.
  5. Bake covered with foil for 1 hour. Uncover and bake for 20-30 minutes our until cooked through.
  6. Serve warm with rosemary caramel.


Rosemary Caramel Sauce

Make Ahead –
Make caramel sauce and keep covered in the fridge for 2 days or freeze for up to 2 months, reheat in the microwave.

Ingredients

  • 3 tablespoons butter
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 sprig rosemary

Directions

  1. Place butter and brown sugar in a small sauce pan over medium heat. Bring butter and sugar to a light boil ,stirring constantly.
  2. Once the sugar mixture is well combined and comes to a  light boil, immediately reduce heat to low and whisk in vanilla, heavy cream and rosemary sprig. Remove the sprig before serving.
  3. Serve or keep in the refrigerator up to 5 days. Freeze up to 4 months.

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