Honey Orange Bread Pudding

Makes 2 mini-loaves

Kara

Described as a drier orange pudding

ingredients

1 cup milk
1 cup heavy cream
1/2 cup honey
1 t vanilla
1 egg yolk
1 egg
4 cups cubed day-old bread
1 to 2 blood oranges (or other orange type), peeled, seeded and cut into small chunks
1 T orange zest
3 T butter

1
Preheat oven to 325F. Line two mini-loaf pans with parchment.
2
Whisk the milk, cream, honey, vanilla, eggs until well blended.
3
Mix the bread cubes, oranges, orange zest in a large bowl. Drizzle with butter and mix well. Then, pour the milk mixture over the top and stir well. Cover and let sit for about 15 minutes.
4
Spoon the mixture into the parchment lined pans. Smash down the mixture as you fill them to remove any air pockets.
5
Place the pans into a casserole dish or roasting pan filled a little with water. Cover the whole thing with foil, and bake on the middle rack of the oven. Bake for an hour and 15 minutes. Remove the foil and bake another 15 to 25 minutes to brown the top.
6
Let the pudding rest for about 5 minutes, and then pull up on the parchment to remove the pudding from the loaf pan. Let cool on a wire rack for a least 15 minutes before slicing.