Bourbon and Orange Bread Pudding - Florida Citrus

Ingredients

• ¼ cup Florida Orange Juice
• 1 cup Florida Oranges, segmented
• 4 sweet Portuguese rolls, diced
• 1 vanilla bean pod, scraped
• 1 quart heavy cream
• 5 egg yolks
• 1 tbsp. Florida Orange zest
• ½ cup sugar
• 1 tsp. Saigon cinnamon
• ¼ cup brown sugar
• 3 tbsp. butter
• ¼ cup bourbon
• Over a double boiler, combine the Florida Orange Juice, vanilla bean, heavy cream, egg yolks, Florida Orange zest, sugar and cinnamon. Whisk every few minutes for 15 minutes. Remove and let cool.
• In a small pot, combine the brown sugar and butter. Bring to a simmer and remove from heat. Add the bourbon away from the flame.
• Return to heat to cook off the alcohol. Turn off the heat and keep warm.
• Mix the diced sweet rolls with half of the heavy cream mixture. Mix well, then pour into a 2-inch half hotel pan and cover with aluminum foil.
• Fill a 4-inch half hotel pan with 2 inches of water, place the 2-inch half hotel pan inside the larger, water-filled pan, and bake at 375º F for 35 minutes.
• Right before serving, drizzle some of the heavy cream mixture onto a plate and place a piece of bread pudding over the top.
• Mix the Florida Orange segments with the bourbon sauce and spoon over the bread pudding.
• Dessert
• Dessert , Snack
• Holiday , Breakfast , Dessert
• Holiday , Dessert
• Breakfast , Dessert