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Petite Crème Citrus Bread Pudding with Passionfruit Caramel Sauce

Randy Mayor; Melanie J. Clarke
Yield 10 servings (serving size: 1 piece pudding and about 1 tablespoon sauce)
Paul Grosz favors a simple, homey approach in his presentation, which he demonstrates in this bread pudding.


  • Pudding:
  • 2 cups fresh orange juice
  • 1 tablespoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tablespoon grated lime rind
  • 1 teaspoon dried thyme
  • 8 large egg whites
  • 5 cups (1-inch) cubed French bread
  • Cooking spray
  • 6 (1-ounce) slices petite crème cheese or Brie cheese
  • Sauce:
  • 1 3/4 cups sugar
  • 1 cup passionfruit puree
  • 1/3 cup fresh orange juice
  • Fresh thyme sprigs (optional)

Nutrition Information

  • calories 296
  • caloriesfromfat 20 %
  • fat 6.6 g
  • satfat 3.8 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 6.3 g
  • carbohydrate 55.7 g
  • fiber 3.6 g
  • cholesterol 19 mg
  • iron 37 mg
  • sodium 1 mg
  • calcium 180 mg

How to Make It

  1. To prepare pudding, combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in bread cubes. Cover and chill 30 minutes.

  2. Preheat oven to 350°.

  3. Place bread mixture in an 8-inch square baking dish coated with cooking spray; top with cheese. Bake, uncovered, at 350° for 40 minutes or until set and lightly browned. Let stand 10 minutes before serving.

  4. To prepare sauce, combine sugar and puree in a large saucepan. Cook over medium-high heat until candy thermometer registers 238°. Remove from heat; gradually stir in 1/3 cup orange juice. Serve warm with pudding. Garnish with thyme sprigs, if desired.

  5. Note: Passionfruit puree and petite crème cheese are available in specialty food stores. You can make your own puree with fresh passionfruit. Puree the pulp of a dozen passionfruit in a food processor for about 1 cup. You can also order petite crème cheese from The Great American Cheese Collection; call 773-779-