Bourbon and Orange Bread Pudding


  • 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


Bourbon and Orange Bread Pudding
Step 1:

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.

Step 2:

In a small pot, combine the brown sugar and butter. Bring to a simmer and away from the flame, add the bourbon.

Step 3:

Return to the stove to cook off the alcohol. Turn off the heat and keep warm.

Step 4:

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.

Step 5:

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.

Step 6

Right before serving, drizzle some of the heavy cream mixture onto a plate, place a piece of bread pudding over the top.

Step 7:

 Mix the orange segments with the bourbon sauce and spoon over the bread pudding.