This bread pudding is a showstopper. It’s warm and comforting with hints of citrus from the Blood Orange Olive Oil. The Balsamic Caramel is an over-the-top topping!
1 lb brioche or challah bread, cut into 1 inch chunks
2 1/2 cups whole milk
1 cup sugar, plus 2 teaspoons
1 teaspoon vanilla
2 teaspoon Aged Balsamic Vinegar, divided
2 tablespoons Blood Orange Olive Oil, plus more for brushing
2 lbs apples, peeled, cored and thinly sliced
Vanilla ice cream
Place the bread in a single layer on a large baking sheet and allow to dry overnight. If you’re short on time, put the bread in a 250 degree oven for about 20 minutes.
Preheat the oven to 350 degrees. In a large bowl, whisk together the milk, sugar, eggs, vanilla and 1 teaspoon vinegar until well-combined and sugar has dissolved. Add the dried bread chunks to the bowl and stir until the bread is completely coated.
In a large skillet, heat two tablespoons of Blood Orange Olive Oil over medium heat. Add the apple slices and saute gently until softened, about 8 minutes. Add two teaspoons sugar and 1 teaspoon Mulled Spice Balsamic and saute until syrupy and golden, about 3 – 5 minutes more. Transfer the apples to a shallow bowl or plate and let cool to room temperature. Add them to the bread mixture and stir gently to combine.
Oil a 2 quart baking dish and pour the bread and apple mixture in to the prepared dish. Using a pastry brush, coat any exposed bread chunks with Blood Orange Olive Oil. Bake for 45-50 minutes until the pudding is set in the center.
To serve, place a piece of bread pudding into a bowl, top with a scoop of vanilla ice cream and drizzle with Balsamic Caramel.