Maple Orange Bread Pudding

Sweet, sticky bread pudding flavored with orange zest and maple syrup topped with a rich creme anglaise.

Course Dessert

Cuisine American

Keyword Bread, Cinnamon, Custard, Fall, Maple, orange

Prep Time 30

Cook Time 1 15

Soaking Time 15

Total Time 2

Servings 6 servings

Calories 328kcal

Author Colleen

Preheat the oven to 325℉. Place the cubed bread in a mixing bowl and set aside.
In a separate bowl, mix the eggs, half and half, sugar, maple syrup, vanilla, half of the orange zest, cinnamon, and nutmeg until completely combined. An immersion blender can ensure a perfectly smooth mixture.
Pour the liquid over the bread and toss until well combined. Let the mixture soak for 15 minutes, stirring once or twice to ensure all of the bread is soaking.
Lightly coat an 8x8 inch pan with nonstick spray. Transfer the bread mixture to the pan and arrange in an even layer. Bake until light brown and set, about 1 hour.

Combine the half and half and remaining orange zest in a small saucepan. Place over medium heat and cook until hot, but not boiling. Stir occassionalloccasionally to prevent scorching.
While that heats up, combine the sugar, egg, yolk, and maple syrup in a heat proof bowl. Whisk until smooth and homogeneous.
Slowly pour the hot liquid into the egg mixture, whisking constantly. Whisk until everything is well combined.
Pour the mixture back into the saucepan and return to a medium- low heat. Cook, stirring constantly until thickened and the custard coats the back of a spoon. It should reach 175℉- 180℉.
Strain the custard into a clean bowl. If not using immediately, press cling wrap to the surface and cool to room temperature before covering and placing in the fridge.
To serve, top a warm slice of bread pudding with a drizzle of the warm custard.

If your bread is fresh, cube and toast for 10 minutes at 300F to dry it out. Cool before using.