Bread Pudding With Orange Caramel Sauce - cooking recipe

Ingredients

For the bread pudding
4 cups milk
1 1/2 cups granulated sugar
1 cinnamon stick
2 oranges, zest of, grated
12 cups bread cubes (1/4-inch cubes)
6 egg yolks
2 eggs
For the sauce
2 cups freshly squeezed blood orange juice or 2 cups regular orange juice
1 cup heavy cream
4 tablespoons unsalted butter
1 cup granulated sugar
For the garnish
1/2 cup heavy cream, whipped
1/4 cup confectioners' sugar

Preparation

To make the pudding;.
Heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves.
Let cool, cover, and refrigerate overnight to steep.
Preheat the oven to 350\u00b0F Put the bread cubes in a large bowl.
Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs.
Pour the milk mixture into the eggs and mix thoroughly.
Pour this mixture over the bread and allow to soak for a few minutes.
Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan.
Pour about 1 inch of water into the pan to create a water bath.
Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.
To make the sauce:
Bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes.
Strain through a fine sieve into a bowl, add cream, and set aside.
In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes.
Add the orange juice mixture, stirring constantly.
Simmer for 5 minutes and strain through a fine sieve.
Serve the pudding warm, either turned out onto individual plates or left inside the ramekins.
Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.