Bourbon Orange Bread Pudding

Bourbon Orange Bread Pudding

• 1 quart half and half
  
• 1/4 Cup sugar
  
• 2 each orange zest
  
• 2 teaspooms cinnamon
  
• 5 each eggs
  
• 1/4 Cup bourbon
  
• Day Old Bread,
  
• 2 quarts cubed, approximately 550grams preferably croissant
  

Combine the first four ingredients in a medium sauce pot and place on high heat. Whisk together the eggs and bourbon in a medium bowl and set aside. Bring the liquid mixture to a boil and slowly whisk into the eggs right off of the heat. Add all of the bread to the custard and stir to combine. Allow this to sit and soak for 20 minutes. Give the mixture another good stir and allow it to soak for another 20 minutes. Preheat your oven to 300F. Once preheated, pour the pudding into a buttered 9x13 inch casserole dish and place on a cookie sheet that has a lip around the edges. Cover the entire cookie sheet and dish with aluminum foil but leave just one corner folded up. Put the pan into the oven with the foil open toward you. Pour into the opening 1 cup of water so that the cookie sheet is holding just a small amount of water around the casserole dish. Fold down the corner of the foil so the steam will not escape. This will allow the pudding to gently steam while baking. Bake for approximately 40 minutes to 1 hour. The pudding should feel set and there will be no liquid that pools when a knife is used to slightly separate the pudding in the center. Allow to cool covered for 20 minutes before serving with Orange Blossom Chantilly.

Orange Blossom Chantilly

• 1 1/2 Cups heavy cream
  
• 1/3 Cup confectioner’s sugar
  
• 1/2 teaspoon Orange Blossom Water
  

Whip to stiff peaks with a mixer. Serve Chilled.

Katie Bennett, Baker