Blood Orange Bread Pudding

Serves 4 to 6.

Note: This easy pudding is proof that dessert for breakfast is especially good. A sweet egg bread such as challah or brioche works beautifully. From Beth Dooley.

• Unsalted butter for greasing the pan

• 2 c. whole milk

• 3 eggs, beaten

• 1 tsp. vanilla extract

• Zest and juice of 1 blood orange

• 1/3 c. sugar

• Pinch salt

• About 5 to 6 c. (2-in.) bread cubes, about half a loaf

• 1 small blood orange, cut into wheels (cut into quarters), for garnish

• 2 to 3 tbsp. sugar for garnish


Preheat oven to 350 degrees. Generously butter a 4- to 6-cup baking dish.

In a large bowl, whisk together the milk, eggs, vanilla, blood orange zest and juice, sugar and salt.

Toss in the bread cubes, turn into the baking dish, and allow it to stand for 10 minutes, or cover and refrigerate overnight.

Just before baking, arrange the orange pieces over the bread and sprinkle with the sugar. Bake until the custard is set, but still a bit wobbly and the edges are slightly browned, about 40 to 50 minutes.

Nutrition information per serving of 6:

Calories 240 Fat 6 g Sodium 240 mg

Carbohydrates 37 g Saturated fat 3 g Total sugars 24 g

Protein 9 g Cholesterol 100 mg Dietary fiber 1 g

Exchanges per serving: 1 starch, 2 carb, 1 medium-fat protein.