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Just about every culture that makes bread has its own version of bread pudding. This one has a decidedly Spanish-Moorish flavor from the orange zest as well as the orange caramel sauce. In Spain, the sauce would invariably be made with blood oranges. They have not only a deep, lovely color, but also an intense flavor. If you can find them, try them; otherwise, seek out the sweetest oranges in the market. This recipe is designed for individual ramekins, but it can easily be adapted for a larger baking dish: You will have to bake it a little longer, testing it for doneness by inserting a knife into the center, as you would a cake; it is done when the knife comes out clean. Note that this recipe needs to be started the night before.
Beverage pairing: Quady Winery Essensia Orange Muscat, California. The Orange Muscat grape is rarely seen anymore, but here it is lightly fortified to reach 15 percent alcohol. It tastes of orange peel, peaches, and spices and will be delightful with this dessert. Serve chilled.
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...