I love Bread pudding and this Lemon Bread Pudding with Orange and Cointreau Salted Jaggery Sauce win every contest possible. It really is one of the best bread puddings I have eaten.
What is not to like about Bread puddings, warm bread and a silky custard made of milk and eggs. And add citrus to the combination and you have a winner at your hands. This Lemon Bread Pudding with oranges in the sauce is just that.
There are something so old school and comforting about bread pudding. It reminds me of grandmom’s and olden days when stale bread used to be soaked in a mixture of milk and eggs and then steamed in the cooker.
Things, of course, have changed now, breads become fancier, equipment a nice built-in oven instead of the old cooker with a water and steel bowl. But the end result still remains that comforting dessert. Of course, you make it fancier and more gourmet with interesting ingredients and techniques.
I adapted the recipe for from Pioneer woman’s Lemon Bread Pudding and I have to admit it is such an elegant recipe. The sophistication of lemon and the richness of half and half is absolutely heartwarming. I ended up serving it with a self-inspired sauce made with salted jaggery with orange and Cointreau.
The result was absolutely gorgeous. I took it to the potluck at bookclub and everyone loved it.
Leaving the recipe below, do try it out.
Some more options for bread pudding on the blog