by AmyW
View
my 3 recipes »
AmyW's Notes:
Expand1 1/2 cup milk Ask a question about this ingredient
1 cup half and half Ask a question about this ingredient
6 eggs Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1 teaspoon fresh orange zest Ask a question about this ingredient
1 large loaf King's Hawaiian Sweet Bread, cubed Ask a question about this ingredient
8 ounces cream cheese Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
2 egg yolks, room temperature Ask a question about this ingredient
1/4 cup no-pulp orange juice Ask a question about this ingredient
1 cup orange marmalade Ask a question about this ingredient
3 tablespoons orange liquor, such as Cointreau Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepWhisk together first five ingredients in a bowl large enough to accommodate the bread and liquid.
Ask a question about this stepAdd bread to the liquid, pressing slightly so that all the bread gets wet. Let soak, gently folding over if top layer starts to dry.
Ask a question about this stepIn another mixing bowl, using hand or stand mixer on medium speed, blend cream cheese and sugar until well combined.
Ask a question about this stepAdd yolks one at a time to cheese mixture, blending thoroughly after each addition.
Ask a question about this stepAdd ricotta, vanilla and salt, blend well but don't whip.
Ask a question about this stepPrepare a 9X13 pan with nonstick spray.
Ask a question about this stepLayer half the bread mixture on the bottom of the prepared pan.
Ask a question about this stepSpread cream cheese mixture as next layer, until about 1 inch from edge of pan. It's OK if the cheese is thicker in some spots than in others.
Ask a question about this stepLayer rest of bread mixture on top of cream cheese, evenly pouring any liquid left in the bowl. Be careful not to smoosh the bread around so as to not shift the cheese layer below.
Ask a question about this stepBake for 30-40 minutes, checking after 30. Pudding should be golden brown on top and soft-firm to the touch, not squishy.
Ask a question about this stepWhile pudding bakes, combine sauce ingredients in a sauce pan over medium low. Stir as marmalade melts and ingredients combine. Simmer uncovered, stirring frequently, until liquid reduces a little and coats back of spoon. Keep warm.
Ask a question about this stepLet pudding cool a little, then serve warm in a bowl with a drizzle of sauce.
Ask a question about this stepLovely. Just lovely! Dreamy, creamy goodness.
This sounds wonderful - love the orange. Thumbs up!
This sounds light and lovely and kind of like a Dreamsicle! YUM!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I like the inventive idea for your sauce. It might also be neat to take that mixture and add it to a creme anglaise for the sauce (as if bread pudding isn't rich enough, right?!) Thanks much for the inspiration!