Get ready friends for this citrus infused dessert you’re not going to want to miss! This recipe is heavenly in every aspect. From the creamy, smooth pudding to the pucker powered Citrus Sauce, it’s going to be a dessert you will need to make all year, and not just at Christmas.
Last night we had one of my favorite Christmas parties of the year. It’s our extended family party where we get to see cousins from our big, fun, crazy Italian family. My sweet grandparents have left such a legacy of love and kindness. It was so wonderful to see everyone together. It felt like a piece of my grandparents were with us last night and it was magical.
A good family party isn’t complete without delicious food. This pudding was probably one of my favorite things I ate last night. We had TONS of Italian food, enchiladas, homemade bread, salads, cookies, cakes, bars and this bread pudding. It was seriously AMAZING! It’s sweet, a little citrusy-sour and light and airy. Top with whipped topping and it is heaven on earth. If you need a fun, festive dessert recipe, this is the one for you!
Orange Chocolate Bread Pudding
- 6 oz. frozen orange concentrate juice
- 1 can 12 oz. evaporated milk
- 9 eggs large
- 1/2 stick butter
- 2 tsp. vanilla
- 1/2 tsp. salt
- 1/2 cup sugar
- 1/2 cup milk
- Zest 2 oranges zested
- Juice 2 oranges juiced
- 10 cups white bread cubed into small pieces
- 12 oz. semi or milk chocolate chips
- 6 oz. frozen orange juice concentrate juice
- Zest 1 orange zested
- Juice 1 orange juiced
- 3/4 cup sugar
- 1/2 stick butter
- 8 oz. whipped cream whipped for garnish on top
- Melt a half stick of butter and pour into the bottom of a 9x13 glass pan. Spread the butter around the bottom and sides of the pan.
- Cut up the white bread into small cubes and place in the bottom of the pan. You need to fill the pan about 3/4 of the way to the top with the cubed bread (about 10 cups).
- In a mixing bowl, whisk together all the remaining pudding ingredients and evenly drizzle over the bread. Sprinkle on the top the chocolate chips and press into the egg mixture.
- Cover the top of the pudding with tinfoil that has been sprayed on the underside with cooking spray. Keep in the fridge until ready to bake.
- Bake at 350 for 50-60 minutes, or until the center of the pudding is no longer wet. The last 10-15 minutes, remove the tinfoil and let the top pieces brown a little. Once the pudding is cooked, remove from the oven and let sit for 20 minutes until slightly cooled.
- While the pudding is cooling, make the Orange Sauce by combining the orange juice concentrate, orange juice, orange zest, sugar and butter into a sauce pan and bring to a boil. Let boil for 3-5 minutes and then set aside.
- Make the whipped cream and add a little powdered sugar to the cream (or you can use Cool Whip). Top each piece of bread pudding with the whipping cream and drizzle some of the orange juice on top of the pudding.