Bourbon and Orange Bread Pudding Recipe
- 1/4 cup (60 ml) Florida Orange Juice
- 1 cup Florida Oranges, segmented
- 4 each Sweet Portuguese rolls
- 1 each Vanilla bean, scraped
- 1 quart Heavy cream
- 5 each Egg yolks
- 1 tablespoon Orange zest
- 1/2 cup Sugar
- 1 teaspoon Saigon cinnamon
- 1/4 cup Brown sugar
- 3 tablespoons Butter
- 1/4 cup Bourbon
Over a double boiler, combine the orange juice, vanilla bean, heavy cream, egg yolks, zest, sugar and cinnamon. Whisk every few minutes for 15 minutes. Remove and let cool.
In a small pot, combine the brown sugar and butter. Bring to a simmer and away from the flame, add the bourbon.
Return to the stove to cook off the alcohol. Turn off the heat and keep warm.
Mix the diced bread with half of the heavy cream mixture. Mix well, then pour into a 2-inch half hotel pan; cover with aluminum foil.
Fill a 4-inch half hotel pan with 2 inches of water, place the 2-inch half hotel pan inside the larger, water-filled pan, and bake at 375ºF for 35 minutes.
Right before serving, drizzle some of the heavy cream mixture onto a plate, place a piece of bread pudding over the top.
Mix the orange segments with the bourbon sauce and spoon over the bread pudding.