The thing is, each time I cut into that loaf of raisin bread, the urge to make bread pudding hit me. And I don't really crave bread pudding often. Okay, I don't think I've ever gotten the craving for it before. But that rustic loaf just wanted to be transformed.
So, from that last little bit of information, you could probably guess correctly that we don't really eat bread pudding very often in our house. The kids don't like it. I like it, but rarely make it. My husband claimed that he didn't even remember trying bread pudding before. What!?
So with the kids out of the mix, plus the knowledge that I would probably only eat one big serving, and the question of the hubby eating more than one serving, I decided that dessert for two was the way to go. I was not about to take the chance of wasting a half a pan of it.
Turns out, this was the perfect amount. And it was stellar, if I do say so myself. That raisin bread knew what it was talking about when it begged to be turned into bread pudding. It was lightly scented with orange, studded with pecans and the raisins from the bread, and then covered in a lick-the-spoon orange-scented hard sauce made with Licor 43. In other words, it was perfection.
Orange-scented Bread Pudding with Hard Sauce for Two
Prep Time: 10 minutes (+ 2-4 hours unattended)
Cook Time: 30-35 minutes
Keywords: bake dessert vegetarian alcohol bread oranges Valentines Day pudding American
Ingredients (serves 2)
- 6 fluid ounces whole milk
- 2 fluid ounces heavy cream
- 2 large eggs
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- finely grated zest of an orange
- splash of pure vanilla extract
- big pinch of sea salt
- 4 ounces Rustic Raisin Bread, cut into 1-inch cubes
- 2 tablespoons finely chopped pecans
- 1/4 cup brown sugar
- 2 ounces unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons Licor 43
- finely grated zest of an orange
- small piece of a cinnamon stick
- big pinch of sea salt
Instructionsto make the bread pudding:
Whisk together all of the ingredients except the bread and pecans, until well-combined and creamy. Toss in the bread and pecans and stir until the bread is soaked.
Smear a little bit of softened butter on the inside bottom and sides of two 8-ounce ramekins. Divide the mixture evenly amongst the two ramekins. There should be a small amount of head room left at the top (1/2-inch or so). If you have a little too much liquid, just discard it (it would be a tiny amount). Cover with plastic wrap and refrigerate for 2-4 hours.
Take them out of the fridge, remove plastic wrap, and set on a baking tray. Let sit at room temperature while you preheat the oven to 350° F, ~20 minutes.
Slide the tray into the oven and bake until set and puffed up, 30-35 minutes. They will fall after they've come out of the oven, but they're pretty impressive when you first take them out.
Place the brown sugar, butter, and heavy cream in a medium pot over medium heat, stirring until the sugar has melted and the mixture is smooth.
Bring mixture to a simmer, then stir in the Licor 43, orange zest, cinnamon stick, and sea salt. Continue to simmer gently to thicken, ~3 minutes. Let sit off the heat until the bread pudding comes out of the oven. Pick out the piece of cinnamon stick before serving.
Once the bread pudding is out of the oven, you can serve it in the ramekins, or carefully turn it out onto two plates. Drizzle liberally with hard sauce and enjoy warm.
Valentine's Recipes for Two
- Bacon-Wrapped Dates Stuffed with Ricotta from Casa de Crews
- Kumquat Vanilla Marmalade from Shockingly Delicious
- Southwestern Meatballs wrapped in Bacon from Momma’s Meals
- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papillote from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
- Pan-Seared Scallops with Linguine and Tomato-Cream Sauce from Bobbi’s Kozy Kitchen
- Roasted Vegetable Lasagna for Two from Hot Momma’s Kitchen Chaos
- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malt Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
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