Fennel Orange Bread Pudding with Fennel Orange Caramel and Fennel Pollen
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 846
- Total Fat
- 51
- Saturated Fat
- 27
- Carbohydrates
- 93
- Dietary Fiber
- 3
- Sugar
- 75
- Protein
- 9
- Cholesterol
- 318
- Sodium
- 214
- Total: 45 min
- Active: 20 min
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
- 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.
Fennel Orange Caramel:
- Combine the brown sugar, fennel, liquor and butter in a small saucepan and simmer until thickened. Set aside.