Ingredients
- 12 ounces sweet Hawaiian bread, reduce 1/2-inch pieces (about 10 cups)
- 1 1/4 cups fat-free evaporated milk
- 1 cup 2-percent milk
- 1/2 cup plus two tablespoons sugar
- 1 1/2 teaspoons pure vanilla flavoring
- Large pinch freshly grated nutmeg
- Kosher salt
- 2 large eggs
- 3/4 cup cooked wild grain
- 1 cup particularly
- Nonstick cooking spray
- 1 tablespoon toasted, sliced almonds
- 1/4 teaspoon finely grated orange zest
- 1 tablespoon orange juice
Directions
Preheat the oven to 350 levels F.
Spread the bread cubes on a baking sheet and bake until toasted and golden, tossing midway through, about fifteen minutes. Let awesome.
Whisk together 1 cup from the evaporated milk using the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs inside a large bowl. Add some cooled bread cubes and wild grain. Toss to mix and hang aside before the bread soaks in the majority of the liquid, about half an hour.
Stir the particularly in to the mixture and transfer to some gently oiled 2-quart baking dish. Top using the almonds and bake before the bread pudding is placed and golden, thirty to forty minutes. Remove and let rest for any couple of minutes.
Meanwhile, add some remaining two tablespoons sugar to some small saucepan. Swirl over medium-low heat before the sugar dissolves and turns amber, about 7 minutes. Stir within the remaining 1/4 cup evaporated milk. 1/2 teaspoon vanilla, orange zest. orange juice along with a pinch of salt. Provide a simmer and prepare until slightly thickened, a couple of minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at 70 degrees.
Recipe thanks to Food Network Kitchens