Bread and Orange Pudding

Preparation

1. Preheat the oven to 180ºC.

2. In a pan, make the caramel. Add the sugar and when it starts to melt and take on color on the sides, add the water, stir with a wooden spoon to mix and melt evenly. When the caramel is no longer opaque, remove from the heat.

3. Pour the caramel into the pudding mold, covering the central cone and spreading it around the sides using a wooden spoon.

4. In a saucepan, place the milk and orange peels, bring to the boil and bring to a boil. Remove from the heat, remove the orange peel and add the sugar, mix everything well until it dissolves.

5. In a bowl, place the bread in small pieces, add the orange juice and milk and let the bread soften for 5 minutes. Place the mixture in a blender, add the yolks and eggs and mix everything very well, until the bread comes apart.

6. Pour the mixture into the caramelized pudding mold, cover with parchment paper and place the lid on. Bake in the oven, in a bain-marie, for 45 to 50 minutes.

7. Lift the lid of the pan and test whether the pudding is cooked well by touching it with your finger. The texture should be firm and smooth.

8. Once cooked, remove the pan from the pan and let it cool. When it is cold, place it in the fridge and remove it the next day.

Recipe Video