Foodiva's Kitchen: Bread Pudding Club: Cinnamon-Tangerine Bread Pudding

Saturday, February 5, 2011

Bread Pudding Club: Cinnamon-Tangerine Bread Pudding


At the age of 15, I was sent off to boarding school. There was nothing particularly wrong with the food at boarding school, but there was no choice of menu and you were forced to eat whatever was served up. We never ate bread and butter pudding at home but at that school, we had it for lunch nearly every week. Since it was quite novel to me, I grew to love this British dish instead of hating it just because we had it so often at school (if you saw how they served it at the cafeteria, you would wonder why... its presentation in the large buffet trays was downright dog ugly!). Now anytime I come across bread pudding, it takes me right back to my boarding school days. Oh the joy!

When my friend Victoria of Mission Food mentioned that she was starting a Bread Pudding of the Month Club, I was immediately inspired by the vision of presenting this humble, homely dish as something a bit more exciting flavor-wise that I... gatecrashed her party. Ok, she did kindly invite me to join her in posting this bread pudding recipe (after I asked her). So, many thanks Victoria, for this fun opportunity and for your generosity of spirit.


Just about every culture that makes bread has its own version of bread pudding. The breads of Asia, though are quite different to European types of bread as many are unleavened. There are some which use yeast, yet are not baked in large, light loaves which lend themselves to slicing. They are somewhat flat compared to Western bread, but have very special flavors. Asian breads are not usually baked in an oven, since ovens are not normally a feature of the average Asian kitchen. Instead, they are griddle-baked, shallow fried or deep fried. In the case of Chinese breads, they are steamed in bamboo steamers or any other kind of steamer available. Most Asian breads are found in South Asia (India, Pakistan, Sri Lanka) and other countries where the Indian influence is strong.

Hailing from neither China nor South Asia, bread was never a traditional staple for my family. You will understand when I say that I've only ever made bread pudding at home twice in my life. This was to be my third time, so I decided to take things easy. Easy on flavors, I mean. This time of year coincides with Chinese/Lunar New Year and as usual we are inundated with oranges, tangerines, satsumas, kumquats, etc. What better way to incorporate the abundant citrusy flavor than in a bread pudding, hey?



I used tiny-sized tangerines as they're seedless and the segments could be tucked nicely in between the bread slices. Cinnamon pairs well with the sweet, tangy taste of the tangerine, which pops in your mouth as you take a bite of the pudding. Orange-flavored caramel sauce poured over the cooked pudding and a dollop of whipped cream completed the dish. It was pretty good for my third ever experience baking bread pudding, and I can't wait for the next time! 


Victoria has created a special, tropically-inspired bread pudding today. If you want a whiff of her wondrous PiƱa Colada Bread Pudding below, you should head out to her site now!


Cinnamon-Tangerine Bread Pudding
Serves: 6
Ingredients:
8 slices stale bread
50g cold butter
1 litre milk
1 cinnamon stick or 1 teaspoon cinnamon
4-5 cloves
2 eggs
3/4 cup brown sugar
4 tangerines, peeled

Orange Caramel Sauce
1 cup freshly squeezed orange juice or regular orange juice
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 cup granulated sugar

Method:
1. Remove the crust from the bread and slice each bread diagonally into 4 triangles. Chop the crust into small chunks and set aside.
2. Butter a shallow baking dish (1-2 inch deep) and leave the rest of the butter for later.
3. Arrange the bread slices along the base of the tart dish, leaning against each other in one layer. Fill the gaps along the outer edges with the chopped crust.
4. Slice/shave the cold butter on top of the bread slices.
5. Separate the tangerines into individual segments, peeling away using your fingers. Slide in 1-2 tangerines into the spaces between/behind the rectangular bread slices.
6. Place the milk, cinnamon and cloves in a pan and heat until just starting to boil, stirring constantly to prevent the milk from burning. Remove from heat and set aside while you prepare the egg mixture.
7. Whisk eggs and sugar in a small bowl, then add a cup of the warm milk and beat further. Pour this mixture back into the pan with the rest of the milk and stir until it just starts to simmer. Strain the mixture into another bowl to remove the spices and any foam.
8. Carefully spoon the custard onto the bread slices until they are completely soaked and the custard reaches to just below the rim of the tart dish.
9. Bake at 175C for 40 minutes. The pudding will expand in the oven, but will settle down once cooled.
10. For the orange-caramel sauce, bring orange juice to a simmer over medium-high heat in a saucepan for about 5 minutes to reduce. Strain through a fine sieve into a bowl, add cream, and set aside. In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes. Add the orange juice mixture, stirring constantly. Simmer for 5 minutes and strain through a fine sieve.
11. Serve the pudding warm, drizzle with orange-flavored caramel, top with a dollop of whipped cream and a dusting of powdered sugar.


37 comments:

Raw_Girl said...

ha! Apparently today is bread pudding day...Made one today as well :)

Yours, obviously, looks so much better than mine. :)

Victoria said...

Great bread pudding post!! I knew you would make something beautiful and special, and I'm proud to include it in the club. You're officially a member now ;-) If you want to contribute in future months, you're totally welcome to!

PS I'm jealous that you can take your bread pudding and go eat it in your hammock :( Can I come visit? I'm packing my bags, haha!!

Foodiva said...

I didn't realize there are many bread pudding enthusiasts out there who are posting their recipes on the same day! Looks like we're giving World Nutella Day a run for their money... Please do join us for the Bread Pudding Club in March!

Foodiva said...

Victoria, if you can pack your Pina Colada Bread Pudding for long distance travel, then you're most welcome to visit and join me on the hammock! Thank you for inaugurating me in the Club, I'd love to contribute in the future. I'm surprised there's a number of bread pudding recipes apart from ours being posted today/recently. You've just started a trend, my friend!

Sandra said...

Oh my goodness..that is fantastic! Love your photos, and this pudding look so fancy and delicious!

Foodiva said...

Thank you Sandra, for always being so sweet and supportive. You rock, sista!

Trix said...

This actually looks like a light version of something I associate with heaviness. (Deliciousness, don't get me wrong - but still, heaviness.) See, I love the bread pudding souffle with whiskey sauce at Commander's Palace in New Orleans but my belly always feel like it's going to explode from it!! I feel like the citrus here adds a touch of lightness and almost makes this dish refreshing. Neat-o!!

Roxan said...

Oh I love bread pudding! Although... i've never made it before. Not many people i know like it so it might be hard to finish it. So sad! yours looks delicious, Love the touch of citrus.

Kate @ Diethood.com said...

Bread pudding club?? Where do I sign up?? I love bread pudding... I had to do a copy/paste with your recipe - I've never tried making it with tangerines ... it sounds amazing.

Magic of Spice said...

That looks delightful! I saw Victoria's as well...What a fun theme, and tasty too :)

Angela FRS said...

This is quite gorgeous, and I love your use of the tangerines. Great post--glad you have some fond boarding school memories!

Foodiva said...

Trix and Roxan, I made my bread pudding with one layer of bread slices only so it's not too filling if you have a decent portion. In fact, I ate about half of this dish on my own before I realised I've got to leave some for the rest of the family... ;-).

Foodiva said...

Kate, we'd love to have you join the Bread Pudding Club in March! If you wish to sign up, please drop Victoria of Mission Food a line. Looking forward to your creation!

Foodiva said...

Thank you, Alisha and Angela. Those school dinners have a lasting impact on me, and good or bad, I think that's where I first learnt never to take home-cooking for granted!

baking.serendipity said...

I'm a little embarrassed to admit that I've never made, nor had bread pudding before. But the combination of cinnamon and tangerine sounds so good! This is definitely a good starter recipe for me :)

Foodiva said...

Sarah, don't be embarassed since the only reason I got to taste bread pudding at all was because of those school lunches many years ago. Before I left home, the concept of bread pudding was alien to me as well. Hope you try this recipe, it's really easy, refreshing and not too heavy!

Cake Duchess said...

I love bread pudding. Mine has never looked as good as yours in photos! Wow! You make even a humble bread pudding look FABULOUS Maya. Bet it was delicious too! xx

Foodiva said...

Well, fabulosity starts from the inside, we all know that that, Lora. Thank goodness this pudding tastes as good as it looks because when it comes to this particular dessert, I don't normally like to judge a book by its cover!

Michael Toa said...

Maya, I love bread pudding and this is such great creation. I love the touch of citrus here. My favourite bread pudding is panettone and orange, so I have no doubt that I'll like this too. This time of the year (in the northern hemisphere) I bake plenty bread puddings as they're so comforting and I'll be sure to give this a go.
Enjoy your weekend.

Foodiva said...

Michael, that's wonderful! Why don't you join us next month in the Bread Pudding Club?

Amy Bakes Everything said...

Gorgeous! Love the flavor combo - sounds wonderful! I really love that bread pudding is so versatile - I made one at Christmas, but it wasn't as good as this sounds!

Spicie Foodie said...

You know I never really thought about how different bread is in Asian countries, I just figured that the puffy yeasty breads were made by everyone in addition to their flat breads. Your bread pudding looks to die for! I love tangerine and cinnamon together. You are making me so hungry, good thing it's my dinner time:)

Carolyn said...

It's just gorgeous. I've always loved bread pudding although I can imagine how being mass produced at a boarding school could make it pretty darn awful.

Torviewtoronto said...

flavourful and beautiful bread pudding

Tiffany said...

Gorgeous!

A little bit of everything said...

oh my, your bread pudding looks perfect. love the citrus flavor. Thanks for sharing, Maya
thanks for the info about Asian breads.

Have a wonderful Sunday

briarrose said...

Wonderful bread pudding. I haven't seen a citrus version done before and it looks so tasty. Mmm...orange caramel sauce....yum!

penny aka jeroxie said...

I love bread and butter pud pud! It has brought me so many good memories.

Biren @ Roti n Rice said...

Just hopped over from Vistoria's :) I seldom make bread pudding but this sounds really good. Using tangerines is a great idea as they are in abundance right now.

Victor said...

Wow, these are some nicely arranged bread! I wasn't that successful in making bread pudding. I'll give yours a try! Thanks.

Cheap Ethnic Eatz said...

what a great trip down your memory lane. And your bread pudding here sounds great with the citrus flavors. Love the decorative way you presented it too with the triangles.

In Quebec we have our traditional bread pudding too maple with maple syrup and heavy cream...so good.

Joy said...

It looks so pretty. I like that you used tangerine as a flavoring agent.

kita said...

I've never made or had a bread pudding but it is on my list for here shortly. This has to be one of the prettiest bread puddings I have ever seen.

Foodiva said...

Thanks for your comments, everyone. It's wonderful to see how the simple bread pudding brings out different memories and views from different people. For those who haven't tasted bread pudding before, this is a no-brainer recipe that anyone can try!

FamilySpice said...

Okay, being an American, I just don't get bread pudding. But, yours sounds and looks divine!

whatsfordinneracrossstatelines said...

I liked the flavor combo you used here! I would have crashed that party too. I really love how you layered yours too, it adds such interest. Hope you are having a great week.
-Gina-

Foodiva said...

Thanks Gina, you and I would make such fabulous uninvited party-goers, don't you agree?

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