Blueberry Bread and Rice Pudding with Orange Caramel Sauce
Recipe courtesy of Food Network Kitchen
Recipe courtesy Food Network Kitchens
This pudding combo uses both rice and sweet Hawaiian bread (with a blast of blueberries, orange zest and juice) for texture and flavor, with evaporated milk for richness without the fat. You'd never know it was fewer than 300 calories per serving!
- 12 ounces sweet Hawaiian bread, cut into 1/2-inch pieces (about 10 cups)
- 1 1/4 cups fat-free evaporated milk
- 1 cup 2-percent milk
- 1/2 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons pure vanilla extract
- Large pinch freshly grated nutmeg
- Kosher salt
- 2 large eggs
- 3/4 cup cooked wild rice
- 1 cup blueberries
- Nonstick cooking spray
- 1 tablespoon toasted, sliced almonds
- 1/4 teaspoon finely grated orange zest
- 1 tablespoon orange juice
Preheat the oven to 350 degrees F.
Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.
Recipe courtesy of Robin Miller
Recipe courtesy of Emeril Lagasse