Orange-Almond Bread Pudding

Name: Orange-Almond Bread Pudding
Yield: makes 8 to 10 servings
Ingredients: 2 cups (500 ml) whole milk; 2 cups (500 ml) heavy cream; Grated zest of 4 oranges, preferably organic; 1/2 cup (100 g) sugar, plus more for sprinkling; 6 large egg yolks; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 tablespoon orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec; 1/2 teaspoon ground cinnamon; 1 large egg white, at room temperature; 7 ounces (200 g) almond paste, crumbled; 1 loaf (1 pound/450 g) firm-textured white bread (such as pain de mie), cut into 1/2-inch (1.5-cm) slices

December 9, 2011

My grandmother used to throw a fit if I ordered something as simple as fruit salad or soup in a restaurant. “Why pay for that? You can make it at home,” she’d say in a voice that made you feel like a fool if you had the temerity to disagree. “Order something else!” Anyone who met my grandmother knew it was best not to cross her. Otherwise, you’d hear about it, repeatedly, for the next three to five years. Minimum. I feel that way about bread pudding. It’s something I want at home, not in a restaurant. My version mingles orange and almond and is a much more refined and luxurious than the usual bread pudding. Enjoy it in the comfort of your own dining room, but pretend you’re eating it in a restaurant, without anyone to harp on you about it. In case any of your guests decides to leave a tip, I’ll gladly accept my 15 percent.

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