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Ingredients
- ¼ cup Florida Orange Juice
- 1 cup Florida Oranges, segmented
- 4 sweet Portuguese rolls, diced
- 1 vanilla bean pod, scraped
- 1 quart heavy cream
- 5 egg yolks
- 1 tbsp. Florida Orange zest
- ½ cup sugar
- 1 tsp. Saigon cinnamon
- ¼ cup brown sugar
- 3 tbsp. butter
- ¼ cup bourbon
Instructions
- Over a double boiler, combine the Florida Orange Juice, vanilla bean, heavy cream, egg yolks, Florida Orange zest, sugar and cinnamon. Whisk every few minutes for 15 minutes. Remove and let cool.
- In a small pot, combine the brown sugar and butter. Bring to a simmer and remove from heat. Add the bourbon away from the flame.
- Return to heat to cook off the alcohol. Turn off the heat and keep warm.
- Mix the diced sweet rolls with half of the heavy cream mixture. Mix well, then pour into a 2-inch half hotel pan and cover with aluminum foil.
- 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 375º F for 35 minutes.
- Right before serving, drizzle some of the heavy cream mixture onto a plate and place a piece of bread pudding over the top.
- Mix the Florida Orange segments with the bourbon sauce and spoon over the bread pudding.
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