There's nothing like a bit of citrus to get you through the cold, winter season – which is why you'll always find us working it into dishes (and that's when we're not enjoying one straight out of hand). They're abundant this time of year and the bold, bright flavors easily work into almost any dish you make.
Need a little inspiration? Check out this video from Chef Eddie over at the Wainer Family Farm.
Now, just because we went and created a video does not mean we're going to skip out on a blog post – you'll find the recipe below just in time for weekend brunch preparation. Cheers!
Bread Pudding with Satsuma Custard and Caramel Sauce
For Caramel Sauce:
1½ C Turbinado Sugar
1¼ C Cream
11/3 C Water
For Bread Pudding:
Butter, flour & sugar / for greasing pan
1 loaf Day Old Bread
3 Egg Yolks
2 C Heavy Cream
2 Satsuma Mandarins / zested / juiced
1 Vanilla Bean
Preheat oven to 350°F.
To prepare caramel sauce, begin by brushing the sizes of a sauce pot with water to prevent crystallization. Place pot over low heat and mix together water and sugar for 5-10 minutes, or until sugar is fully dissolved. When sugar becomes golden brown in color, or 350° F on a candy thermometer, remove from heat and let rest 1 minute. Pour in cream, return to low heat, and stir gently until fully combined. Set aside.
To prepare bread pudding, begin by lightly coating an 11 x 13 baking dish with butter, flour & sugar. Roughly dice bread into ½” cubes, and place in a large bowl. In a separate bowl, combine eggs, yolks, heavy cream, Satsuma zest, Satsuma juice, and scraped out vanilla bean seeds. Pour mixture over the bread and bake for 25-30 minutes, or until done. Pour caramel sauce over finished product and enjoy.