Ingredients for Fresh Orange Bread Pudding With Meringue Topping
- Orange Section
- 4 cups cubed stale bread (about 1 loaf)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 4 large egg yolks
- 2 ¼ cups whole milk
- 2 tablespoons (1 ounce) unsalted butter
- Orange Rind
- Vanilla Extract
- 4 large egg whites
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How to Make Fresh Orange Bread Pudding With Meringue Topping
- Preheat oven to 325°F (160°C).
- In a 1-quart casserole dish, arrange 4 cups of cubed stale bread (about 1 loaf).
- Juice 2 large oranges and set aside ¾ cup of the juice. Zest 1 orange and set aside.
- Pour the ¾ cup of orange juice evenly over the bread cubes. Set aside.
- In a medium saucepan, whisk together ¼ cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.
- Whisk in 4 large egg yolks and ¼ cup whole milk until smooth.
- Gradually whisk in the remaining 2 cups of whole milk. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in 2 tablespoons (1 ounce) unsalted butter, the orange zest, and 1 teaspoon vanilla extract.
- Pour the custard evenly over the bread and oranges in the casserole dish.
- Place the casserole dish in a larger baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the casserole dish.
- Bake for 75-80 minutes, or until the pudding is set and the top is lightly golden.
- While the pudding bakes, prepare the meringue:
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form.
- Stir in ½ teaspoon vanilla extract.
- Spread the meringue evenly over the hot bread pudding.
- Return the baking pan to the oven and bake for an additional 20-25 minutes, or until the meringue is golden brown and crisp.
- Let the bread pudding cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
136g
Fat
21g
Carbs
14g
