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.