No Kidding: Bread Pudding! Oh, it’s delicious!
Arghhhh! I forgot to serve the Orange Anise Rolls at Sunday Brunch, so was left with a dozen. Should have put them in the freezer as soon as I noticed, but didn’t. The one I sliced and toasted today was pretty good, but not nice enough to repeat over the next several days with 11 more. Since “good comes from everything” I splurged and used the rolls for bread pudding. They’re made with dough that is richer than most breads so I assumed the result would be similar to bread pudding made with toasted Challah.
And since nice citrus fruit, including “heirloom” varieties of oranges, is readily available in the markets right now, go in the “Orange Anise” direction whether or not you’ve got an over supply of the rolls. The rich sauce that gets broiled on top just before serving is an homage to the early days of The Silver Palate. If this is being served to guests of all ages, tweak it by substituting orange juice for the Grand Marnier.
Orange Bread Pudding – Serves 12
9 x 13 x 2 inche pan, liberally greased with butter. 325 F oven – not yet; after an hour of soaking!
12 (stale) Orange Anise Rolls, or 1 loaf of Udi’s (or similar GF) bread, lightly toasted if fresh out of the package
1 quart whole milk
1 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon firmly packed fresh orange zest (2 tablespoons if you’re using Udi’s or some other plain variety of GF bread.)
Optional, if using standard bread: 2 teaspoons anise seeds
1/2 cup (4 oz.) unsalted butter, room temperature
1 cup confectioners’ sugar
1/4 cup Grand Marnier or Triple Sec (substitute orange juice if you want to make this alcohol free.)
1. Break the bread into a large mixing bowl, pour the milk over it, and let stand at room temperature for an hour.
2. Preheat the oven to 325F. Generously grease an 8 x 12 x 2 inch pan using 1-2 tablespoons of butter.
3. In another bowl, whisk together three eggs, the granulated sugar, vanilla extract and orange zest. The mixture should be well blended. Fold into the bread mixture, taking care not to break the GF bread which can be tender. (The rolls were fairly sturdy.)
4. Pour the mixture into the prepared pan and bake for 6- – 7- minutes or until golden brown, bubbling at the edges, and slightly firm to the touch at the center. This can be made ahead and kept at room temperature until serving that day, or refrigerated and brought to room temp before finishing with the sauce under a broiler.
1. Whisk the egg in a small bowl until light in color.
2. Whisk together 8 tablespoons butter and the confectioners’ sugar in the top of a double boiler over simmering water. When the mixture is hot and the sugar is dissolved, remove from the heat and whisk in the egg, taking care to move quickly and consistently to insure the sauce is smooth. Continue whisking until the sauce cools a little.
3. Add the Grand Marnier; whisk until well blended.
4. Just before serving, cut the pudding into squares, pour the sauce over, taking care to cover the top evenly. Preheat the oven to “low-broil.” Heat the pudding under the broiler until the sauce bubbles. Serve immediately with Grand Marnier Whipped Cream or vanilla ice cream. This is comfort food!