This citrus-infused bread pudding is a great way to use leftover bread and makes a homey dessert that the whole family will love!
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 4 servings
6 Cups Brioche or challah, cubed
1 Cup Cream
1 Cup Whole Milk
3 Whole Egg(s)
1 Pinch Salt
1 Teaspoon Vanilla Extract
1 Orange(s) zested
1 Lemon(s) zested
3 Tablespoons Grand Marnier
Feel free to use stale or leftover bread for this bread pudding. It's a great use for it.
To make the bread pudding, whisk the cream, milk, sugar, vanilla extract, salt and Grand Marnier together in a small bowl.
Add the freshly grated lemon and orange zest.
Arrange the pieces of bread in a buttered glass baking dish. Pour the custard mixture over the bread and toss to combine. (This part may be done several hours in advance or even overnight to allow the bread to absorb the custard.)
Bake the bread pudding at 350 for 40 to 45 minutes.
Serve with chocolate sauce to make this dessert really indulgent!
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