Bread Pudding is one of my very favorite recipes, and makes for an absolutely delicious dessert. I love that this is a holiday spin on that classic, and I think you are going to love it too.
Drying Bread for Bread Pudding
A key step to this recipe is letting the bread dry out. That will allow the custard mixture to soak into the bread really well. You can do this by putting the bread in the oven for 30 minutes at 250 degrees after cutting it up. Another option is to leave the bread out on a pan after cutting it up.
Orange Liqueur
I love the addition of the orange liqueur in this recipe. It adds such a great punch of flavor. I like using Cointreau in this recipe, but triple sec will work as well. If you would prefer to leave this alcohol free, you can replace it with orange juice instead.
Leftovers
Store the leftovers in an airtight container in the refrigerator for up to four days. This recipe is delicious right out of the oven and warm, but it is also great cold. When you are zesting fruit, be sure to zest just the very exterior of the fruit. You should stop before you hit the white part just under the skin.
