Petite Crème Citrus Bread Pudding with Passionfruit Caramel Sauce

Randy Mayor; Melanie J. Clarke

Paul Grosz favors a simple, homey approach in his presentation, which he demonstrates in this bread pudding.

Yield: 10 servings (serving size: 1 piece pudding and about 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 20%
  • Fat: 6.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.3g
  • Carbohydrate: 55.7g
  • Fiber: 3.6g
  • Cholesterol: 19mg
  • Iron: 37mg
  • Sodium: 1mg
  • Calcium: 180mg

Ingredients

  • 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)

Preparation

  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 773-779-5055.
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