Fennel Orange Bread Pudding with Fennel Orange Caramel and Fennel Pollen

  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Unsalted butter, for buttering ramekins

1/2 cup granulated sugar 

4 large egg yolks 

8 ounces heavy cream 

2 cups brioche cut into 1 1/2-inch dice

1/2 cup shaved fennel, plus chopped fennel fronds, for garnish 

1/4 cup chopped white chocolate 

1/4 cup pine nuts 

Zest of 1 orange

Pinch salt 

Fennel Orange Caramel, recipe follows

Fennel pollen, for sprinkling

Fennel Orange Caramel:

1 cup brown sugar

1/2 cup diced fennel 

1/2 cup orange liquor 

1/4 cup unsalted butter 

Directions

  1. Preheat the oven to 350 degrees F. Butter 4 ramekins, then dust with sugar, knocking out the excess. Arrange the ramekins on a baking sheet. Combine the egg yolks and cream in a bowl, then add the bread cubes, fennel, granulated sugar, white chocolate, pine nuts, zest and salt and fold together gently until combined.
  2. Transfer the mixture to the prepared ramekins and bake, about 25 minutes. Let cool.
  3. Unmold the ramekins onto plates, then drizzle with Fennel Orange Caramel and sprinkle with fennel pollen and fennel fronds. 

Fennel Orange Caramel:

  1. Combine the brown sugar, fennel, liquor and butter in a small saucepan and simmer until thickened. Set aside.
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