Blueberry & Citrus Bread Pudding Recipe
blueberries with Grand Marnier anglaise, orange citrus custard, Hawaiian sweet bread, vanilla ice cream
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Ingredients
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Bread Pudding
Grand Marnier Anglaise
Serving
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the Hawaiian sweet bread into cubes and place them in a large mixing bowl.
- 2
Mix the Custard
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, orange zest, and salt until well combined.
- 3
Combine Ingredients
Pour the custard mixture over the bread cubes and gently fold in the fresh blueberries. Allow the mixture to sit for about 15 minutes to absorb the liquid.
- 4
Bake the Pudding
Transfer the mixture to a greased baking dish and bake in the preheated oven for 45-50 minutes or until the top is golden brown and the custard is set.
Grand Marnier Anglaise
- 5
Prepare the Base
In a saucepan, combine the milk and heavy cream. Heat over medium heat until just simmering.
- 6
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 7
- 8
Finish the Sauce
Remove from heat and stir in the Grand Marnier and vanilla extract. Let cool slightly before serving.
Serving
- 9
Plate the Dish
Once the bread pudding is baked and slightly cooled, cut it into squares. Serve warm topped with a generous drizzle of Grand Marnier anglaise and a scoop of vanilla ice cream.