Bread Pudding With Orange Caramel Sauce

Posted for zwt iii for spain/portugal. found this on chow.com, originally from the cookbook, cesar : recipes from a tapas bar. this recipe is designed for individual ramekins, but it can easily be adapted for a larger baking dish: you will have to bake it a little longer, testing it for doneness by inserting a knife into the center, as you would a cake; it is done when the knife comes out clean. Note: this needs to be started the night before.

Steps

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 350f 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 c.

Ingredients

milk, granulated sugar, cinnamon stick, oranges, zest of, bread cubes, egg yolks, eggs, blood orange juice, heavy cream, unsalted butter', confectioners' sugar"]"