Tarocco Bread Pudding with Tarocco Caramel Sauce by Mary Leonardi-Cattolica Sansen

Bread Pudding

4 cups whole milk
1 1/2 cups sugar
1 cinnamon stick
Zest of 2 tarocco oranges
12 cups of cubed day old country bread
6 egg yolks
2 eggs

Sauce

2 cups of freshly squeezed Tarocco orange juice (6-8 oranges)
1 cup heavy cream
4 Tbsp unsalted butter
1 cup sugar

 
Bread Pudding – The day before you want to serve the pudding, heat the milk, sugar, cinnamon and zest in a saucepan stirring until the sugar dissolves. Do not boil. Allow the milk to cool, then place in the refrigerator to steep over night.

Preheat the oven to 180C, grease 8 5 ounce ramekins or 6 8 ounce cocottes and set aside. (This dessert is very rich so you may prefer the smaller ramekins) Gently warm up the milk mixture, removing the cinnamon stick. Place the bread cubes in a large bowl. In another large bowl gently whisk the eggs and egg yolks and slowly add the now warm milk mixture. Pour the egg/milk mixture over the bread cubes and allow to stand for a few minutes.

Fill the ramekins and place them in a large roasting pan. Fill the roasting pan with water about half way up the side of the ramekins and place in the oven for 1 to 1 1/4 hours until a knife inserted in the pudding comes out clean.

 
Sauce

 
Place orange juice in a medium sauce pan and reduce over medium high heat until about a 1/4 of a cup remains. Strain. Add the cream and set a side.

In another medium saucepan, melt the butter and then add the sugar stirring constantly until the sugar melts and becomes golden. VERY carefully, add the cream/orange juice mixture, stirring constantly for about 5 minutes until any hardened caramel dissolves. Strain once again.

Serve the warm puddings with the caramel sauce and a sprinkle of confectioners sugar.

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