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)
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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
- 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
- 1 3/4 cups sugar
- 1 cup passionfruit puree
- 1/3 cup fresh orange juice
- Fresh thyme sprigs (optional)
- To prepare pudding, combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in bread cubes. Cover and chill 30 minutes.
- Preheat oven to 350°.
- 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.
- 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.
- 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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Petite Crème Citrus Bread Pudding with Passionfruit Caramel Sauce Recipe at a Glance