Name: Fennel Orange Bread Pudding with Fennel Orange Caramel and Fennel Pollen
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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; 1 cup brown sugar; 1/2 cup diced fennel; 1/2 cup orange liquor; 1/4 cup unsalted butter

Directions

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.
Transfer the mixture to the prepared ramekins and bake, about 25 minutes. Let cool.
Unmold the ramekins onto plates, then drizzle with Fennel Orange Caramel and sprinkle with fennel pollen and fennel fronds.