Orange And Raisin Bread Pudding
A fragrant orange and raisin bread pudding with warm spices and citrus notes, perfect for brunch or dessert, offering a comforting yet vibrant flavor profile.
Ingredients
- 3 large eggs ⓘ
- 1/3 cup sugar ⓘ
- 2 cups milk ⓘ
- 1/2 cup orange juice
- 1 tablespoon orange rind ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon freshly grated nutmeg ⓘ
- 1/2 teaspoon lemon rind ⓘ
- 12 slices firm textured white bread, lightly toasted with crusts removed ⓘ
- 3 oranges, peeled, pith and membranes removed, cut into small pieces (2 cups) ⓘ
- 1/2 cup raisins ⓘ
- 3 tablespoons orange marmalade
- sifted confectioners sugar ⓘ
Instructions
- In a large bowl, beat eggs with an electric mixer until combined.
- Add sugar gradually and beat until the mixture ribbons when the beater is lifted (8 to 10 minutes).
- Add milk, orange juice, orange rind, vanilla, cinnamon, nutmeg, and lemon rind; beat until combined.
- Line a buttered 8-inch square baking dish with four slices of bread.
- Top the bread with half of the orange pieces and half of the raisins.
- Spoon one-third of the custard over the mixture.
- Add another layer of bread, then top with remaining orange pieces and raisins.
- Spoon half of the remaining custard over the mixture.
- Top with the remaining bread slices, then spoon the rest of the custard over the bread, pressing down to ensure the top layer is covered with custard.
- Cover the pudding with plastic wrap.
- Chill for 1 to 3 hours or overnight before serving.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk. You can substitute dried cranberries for raisins if you prefer a tart contrast. If you want to add more texture, try incorporating chopped nuts like pecans or walnuts. Make sure to let the bread soak in the custard mixture sufficiently for a creamy pudding.
Serving Suggestions
Serve the bread pudding warm, dusted with sifted confectioners sugar for a touch of sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a seasonal twist, consider serving alongside Gelatin Strawberries (Candy) for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. You can also microwave individual portions for a quick treat, but be careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Orange And Raisin Bread Pudding contains roughly 569 calories, with 5g protein, 97g carbohydrates, and 3g fat. It is a good source of vitamin C (19% of the Daily Value), iron (12% of the Daily Value), and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of bread for this pudding?
Yes, while firm textured white bread works best, you can use brioche or challah for a richer flavor and texture. Just ensure the bread is slightly stale or toasted to help it absorb the custard better.
How can I make this recipe dairy-free?
To make this bread pudding dairy-free, substitute the milk with almond milk or coconut milk and use a non-dairy butter alternative for greasing the baking dish. The flavors will still be delightful and creamy!
Is it necessary to chill the pudding before baking?
Chilling the pudding allows the bread to absorb the custard, resulting in a creamier texture. While you can bake it immediately, letting it sit for at least an hour, or overnight, enhances the flavor and consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).