Everyone Around the Table

Please note, this recipe originally ran on my other site, RealFoodTraveler.com.

Oranges and Florida go together like a spoon in the delicious bread pudding recipe we have for you. It comes courtesy of Mission Resort + Club, in a place called Howey-in-the-Hills near Orlando. I had the pleasure of having this dessert when I was a guest at Mission and, while a life-long bread pudding fan, absolutely loved what the addition of orange does to it. Enjoy! 

Simple Orange Bread Pudding

Recipe by Krystle Seamon, Executive Chef at Mission Resort + Club
Howie-in-the-Hills, Florida

Serves 6

Instructions:
1. Heat oven to 350 degrees F. Lightly butter a small baking dish.
2. Put the bread cubes into the dish.
3. In a bowl, whisk together milk, eggs, sugar, orange zest, orange juice, vanilla, cinnamon and salt.
4. Pour the mixture over the bread. Gently press the bread down so it soaks everything up.
5. Let it sit for 5 minutes.
6. Bake uncovered for 35-40 minutes, until the top is lightly golden and the center is set.
7. Cool slightly and serve warm.

Orange Hard Sauce Recipe

Recipe assembled by RealFoodTraveler.com

At Mission, the Orange Bread Pudding was served with a warm sauce. While we couldn’t get the recipe for that, we found several recipes from a variety of sources that all used this list of ingredients and methods to make an orange hard (because of alcohol) sauce. We offer up this recipe to try with the bread pudding to continue the orange flavor profile although it would still be delicious without. TIP: My mother always served bread pudding with a little bit of cream (not whipped cream, but just heavy table cream). It was wonderful. Give it a try.

Ingredients:
1 stick (1/2 cup) unsalted butter, softened but not melted
1-1/2 cups powdered sugar
2 TBS orange liqueur like Cointreau
1 tsp orange zest (I love this zester by Oxo)

Method:
In a medium-size bowl, beat the butter and sugar together until fluffy.

Add the Cointreau and orange zest and beat again, briefly.

Serve the sauce with the bread pudding right away or, place plastic wrap over the bowl, resting it gently over the surface of the sauce, and refrigerate up to four days. Bring the sauce to room temperature before serving.