Orange, Cinnamon, and Tequila Bread Pudding

My parents have always been fans of wine. Wine Spectator can be found in various rooms around the house (*see guest bathroom) and we are always well-stocked in reds and whites. Recently, however, they have acquired a taste for tequlia. Driven by a sense of nostalgia for the college days and the rise in New Mexican cuisine, they now often order ice cold glasses of Reposados when we are at dinner. It was no surprise that my dad wanted to go out to a newly opened Mexican restaurant for his birthday. The food was fair, but the selection of tequilas was impressive. We ended the meal with a Birthday toast of Añejo tequila. The waiter told us to ditch the limes and salt, and opt for oranges and cinnamon. We listened, and the result was delicious. The drink inspired this dessert. 


Orange, Cinnamon, and Tequila Bread Budding with Candied Orange Peel 

  • 1 Challah Loaf (or Brioche… Whole Foods kept not having it and so I just went good ole’ Challah)
  • 8 large eggs
  • 2 cups whipping cream
  • 2 cups whole milk
  • 2 cups sugar
  • 1 Orange Zested
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Cinnamon
  • 2 Tablespoons Fresh Orange Juice
  • 1/4 of Cup filled half with Tequila, half with Grand Marnier

Trim challah and cut into 1 inch cubes. Arrange in 13 x 9 glass pan. Mix the rest of ingredients until combined. Pour over bread. Let sit in fridge for 30 minutes to 1 hour, pressing on the exposed bread cubes every few minutes. Bake at 350 for 45minutes to an hour (top should be golden and custard should be firm.)

Candied Orange Peel Topping

1/2 an Orange Rind, Sliced Thinly

1/2 Cup Sugar

1/4 Water

1/2 a Cinnamon Stick

1 Tablespoons of Tequila

Boil orange peel for 1 minute TWICE (annoying rule, I know). Melt sugar and water until simple syrup forms in small sauce pan with the cinnamon stick. Once clear, add orange slicing and cook for 15 minutes. Add the tequila for the last minute of cooking. Reserve extra syrup for tea or discard. Chop up candied peel.

Serve a piece of bread pudding with a spoonful of candied orange and a heaping serving of whipped cream. 



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