Orange Pecan Bread Pudding with Orange Cream Sauce

I once joked I was going to write a book named, 363 Bread Puddings and 252 Crème Brulees because almost every restaurant in business serves these two desserts. But none of them comes close to this different take on everyone’s favorite dessert.

Any bread can be used but Challah, the egg-rich Jewish bread that can be found in grocery stores, works the best with this recipe. Brioche is another good choice. Pecans and raisins work well with the orange flavor of the bread pudding. The Orange Cream Sauce accentuates the orange flavor while adding the perfect balance between sweet and tart. 

Bread puddings are one of the easiest of desserts to make, which is why restaurants make them. So don’t hesitate to make this very sophisticated take on a much-loved homey dessert. I chose to make this as individual servings. It could be made in a 6-cup single pan if desired, but the time may need to be increased.  

Make sure you serve both the bread pudding and the sauce warm.

Orange Bread Pudding

Makes 10 individual desserts. 

1/2 cup pecans

1 cup raisins

2 tablespoons brandy

2 tablespoons orange liqueur

1 tablespoon orange rind from 1 large orange

5 eggs

2 3/4 cups half and half

2/3 cup sugar

1 tablespoon vanilla

1/2 teaspoon salt

8 cups Challah bread cut into 1/2-inch cubes 

Preheat oven to 350. Place the pecans on a baking sheet in a single layer and toast for 5 to 8 minutes depending upon the size of pecan. Cool before using.       

Combine the raisins, brandy and orange liqueur. Heat gently just to warm. Allow to soak while preparing the rest of the ingredients.

In a very large bowl whisk together the eggs, half and half, sugar and vanilla. Add the bread. Soak for about 20 to 25 minutes until the bread is thoroughly soaked. Stir in the pecans and raisins with the brandy and liqueur.

Spray 10 Texas muffin cups very well. Measure 3/4 cup per cup. It will come almost to the top of the cup. 

Bake for 25 to 30 minutes until a tester comes out clean and the puddings are set. Wait about 5 minutes and turn out onto a rack to cool. 

To serve, place on a plate, upside down and ladle several spoons of sauce over each one.

Orange Cream Sauce

Yield:  Approximately 1 cup

3 tablespoons unsalted butter

1/2 cup sugar

1/2 cup orange juice, freshly squeezed

1/4 cup lemon juice, freshly squeezed

2 tablespoons Curacao, Triple Sec, Cointreau, or Grand Marnier

2 tablespoons Brandy

1/4 cup 40-percent cream

1/2 teaspoon cornstarch

Melt the butter in a saucepan. Add the sugar, orange and lemon juice; bring to a boil and boil hard for 3 to 4 minutes until somewhat thickened. Add the orange liqueur and brandy; boil another 2 minutes to return to thickness. In the meantime, whisk the cream and cornstarch together. Remove the orange mixture from the heat and let the boiling subside. Add the cream mixture; return to heat and, stirring constantly, bring back to a boil and cook for 2 minutes. Cool completely.

Notes: The times given are approximate depending upon the size of the saucepan. However, a little thinner or thicker really doesn’t matter. This may be made several days ahead and stored in refrigerator. Warm briefly before using.

Make-Ahead Notes: The bread puddings and sauce may be made several days in advance and refrigerated. Reheat the puddings at 350 for 15 to 20 minutes. Reheat the sauce to warm but do not boil.