Ah, the flavors of fall. This warm and tasty dessert combines these flavors to complete the ulitimate in comfort food - bread pudding. Chef Whitney shows you how quick and easy it is to...
Autumn is definitely here, and winter is swiftly approaching. Some of my favorite cold-weather flavors include spices (cinnamon, whole vanilla, and nutmeg, especially), orange, walnuts and pecans, apple, caramel, and pumpkin. This dish combines a few of them beautifully together in a preparation that's perfectly warming for a cold evening. This hearty home style dessert combines walnuts, orange, and vanilla to fill your kitchen and belly with harvest smells and flavors.
To begin, you will need:
- 6 Rhodes White Texas Rolls, or 6 Rhodes Warm'n'Serve Soft Dinner Rolls, baked according package directions and preferably stale or day-old (or you could use 12 Rhodes White Dinner Rolls or Warm'n'Serve Buttery Dinner Rolls. I used the Soft Dinner Rolls, which come in a bag.)
- 2 cups half-and-half
- 2 eggs
- 2 egg yolks
- 1 cup white granulated sugar
- 3/4 c. coarsely chopped walnuts
- 1 vanilla bean (optional)
- zest of one orange
Vanilla beans bring the perfect level of warmth and spice to this bread pudding. They can be very costly at the grocery store, so you can substitute vanilla extract in a pinch, or purchase vanilla beans inexpensively online at http://www.indrivanilla.com
In a large mixing bowl, combine the half-and-half, eggs and egg yolks, and sugar.
To remove the contents of the vanilla bean, slice in half lengthwise and scrape with a spoon or the edge of your knife. Add to the mixture.
Zest the orange into the mixture using a fine grater or Microplane.
Your mixture might look a little like carrot soup. Don't worry--your bread pudding won't!
Get a hand mixer and beat just until smooth and creamy. Check out that mixing action between the beaters!
I recommend toasting your walnuts for the best texture in the finished product. Simply spread the pieces on a small baking sheet and place under the broiler for 30 seconds or until the color begins to darken and the walnuts become fragrant. Remove from oven and set aside to cool.
Gently stir in the walnuts.
Using a pair of scissors, cut the rolls up into 1/2" to 1" pieces and put the pieces into the liquid mixture.
Stir the mixture thoroughly until all pieces are soaked through. Place the mixture in the refrigerator for at least 30 minutes and up to overnight.
Preheat the oven to 350 degrees Fahrenheit. Place the mixture in a greased baking dish and bake 45-50 minutes or until entire dish is puffed and center is set. Remove from oven and set aside.
For the glaze, you will need:
- 3 tablespoons orange juice (I used the orange I zested!)
- 1 cup powdered sugar
- 1/4 cup half-and-half
- 1/4 cup butter
- 1 teaspoon vanilla extract
Combine all ingredients in a small saucepan.
Heat on medium-high until butter is melted and ingredients are smooth and combined. Remove from heat, spoon over warm bread pudding, and serve immediately.
--Chef M. Whitney Olsen
Orange Walnut Bread PuddingServings: 9 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 50 min
Comfort food never tasted so good! Try our delicious Orange Walnut Bread Pudding - your friends and family will be happy you did.Orange Walnut Bread Pudding
6 Rhodes Texas Rolls or 6 Rhodes Warm n’ Serve Yeast Dinner Rolls, baked as directed
2 ¼ cups half and half, divided
2 egg yolks
1 cup sugar
¾ cup coarsely chopped walnuts
zest of one orange
¼ cup butter
1 cup powdered sugar
3 tablespoons orange juice
1 teaspoon vanilla
Combine 2 cups half and half, eggs and egg yolks, sugar, walnuts and orange zest. Cut baked rolls into ½ to 1 inch pieces and gently fold into mixture. Pour into 8x8 inch sprayed pan.
Bake at 350º 45-50 minutes or until knife comes out clean and top is a deep golden brown. Cool 30 minutes.
Make a glaze sauce combining powdered sugar, orange juice, butter and ¼ cup half and half in a small sauce pan. Warm through until butter is melted. Add 1 teaspoon vanilla. Serve warm over bread pudding.