Citrus Bread Pudding

Yes, you read the title correctly, I made Citrus Bread Pudding last night. It was good. This is not your traditional bread pudding. It has a lemony- vanilla custard. I get tired of the pies, cakes and fruit crisps; my palate needs variety! I came across this recipe over at the Foodnetwork's website. It is one of Bobby Flay's. The website did such a poor job with the recipe and made me feel as if I didn't get the EXACT ingredients, it would not be any good. Rebel that I am, I came up with my own version, making a few tweaks here and there. Did I mention it was good? Now this is not something I would have on a weekly basis, my waistline would hate me! Every now and then would be ok, your taste buds will thank you! I woulde serve it warm with some vanilla ice cream! Yum!

You will need:

1 loaf french bread (or some other bread of YOUR choice), cut into 1 in. cubes
3 1/2 c. heavy whipping cream
1 c. sugar
zest of 1 lemon and 1 orange
6 eggs, do not beat
1 vanilla bean ( if you cannot get a vanilla bean,or 1 tsp. vanilla extract will do)
juice from the lemon and orange you zested
fresh blueberries, rasberries, strawberries or blackberries for topping

Preheat your oven to 325 degrees and toast the bread cubes, about 15-20 min. As you can see I toasted mine on a baking sheet with a VERY loved Silpat.I will use this thing til it tears, literally. These are wonderful! The Silpat that is. I swear, nothing burns on them and the bottom of whatever you are baking is cooked just as evenly as the top. You can find them a home stores or online.





While the bread is toasting, zest and squeeze the juice from your lemon and orange. I use a microplane, yet another neccessity in the Malone house. I also have in the picture a lemon squeezer. You can get these for about $4 from any department store that sells cooking supplies. Absolutely worth it!



Next, since you are so good at multitasking, bring the cream, sugar,whole vanilla bean ,(just throw it in and let it heat with the mixture),or if no bean, add your extract, citrus zest and juices to a simmer over medium heat. You will need to whisk all along to make sure the cream does not get scorched.



While the cream mixture is heating, check the bread and if it is lightly toasted go ahead and remove, letting it cool a little. Then place it in a baking dish. Once the cream mixture has thouroughly heated through, add the eggs, one at a time whisking as you go. And when two fall out together, don't fret. Happens all the time, slippery little suckers!



Once all the eggs have been added, remove mixture from stove. Remove vanilla bean and split open, scrapping all the pulp out. Add that to your mixture. I like to dip my bean in the mixture to "wash" it off and then scrape again.



Whisk the bean pulp in real good. Don't be surprised if you see a few egg pieces in your mixture. Mine actullay cooked a little from the heat. Product of an amateur. Ok, now add the cream mixture to your bread and let soak for 20-30 minutes.




Then, bake it for about 35 minutes. Remove and let cool, slightly. Serve with your choice of berries and ice cream.






Sorry everyone, I haven't yet figured out how to provide a printable version for you. If anyone knows how, please tell me.