Pita Bread Pudding with Orange Syrup
A bread pudding that will knock your socks off. There's perfect harmony between soft and crunchy because of the pita in this bread pudding recipe. And the heaviness of the bread pudding is counteracted by the fresh orange syrup to drizzle over. Delicious!
I'm not a huge bread pudding eater. I have two "problems" with regular bread pudding:
Too mushy, not enough crunchy. I love crunch! I need crunch and variation of textures in all my meals.
It's so heavy. There's not enough variation in the taste and no acid to break up the weight. Even worse if you pair with custard.
You might have seen me experimenting and asking for suggestions on Reddit/Facebook/Instagram with this recipe. No one actually mentioned citrus fruits, but I think they go perfectly with this bread pudding. So, in this recipe, I believe the elements that make up a great bread pudding are all here:
Crunch factor - check
Comforting soft texture - check
The heaviness that we expect from bread pudding - check
An unexpected but delightful lightness from acid - check
Sweet but not too sweet - check
But hey, if you disagree, I would love to know! If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
A side note on the pita bread - you can use other types of bread, for example a brioche. It might result in a less crunchy texture, but will still be delicious, especially with the orange syrup.
Pita Bread Pudding with Orange Syrup
Makes enough for 4
6 eggs
Zest from 1 orange
1/2 cup cream (125ml)
1/2 cup milk (125ml)
1 tsp ground cinnamon
Optional: 1 tsp ground cardamom
Optional: 1/4 cup sugar (or less)
4 good quality pitas
For the Orange Syrup:
Juice from 3 big oranges
1/4 cup maple syrup (60ml)
1/4 cup butter (about 60g)
Crack 6 eggs into a bowl. Add the zest of an orange, the cream, milk, cinnamon and (optional) the cardamom. Mix together well.
Cut/break the pitas into triangles. Arrange them in an oven-safe casserole with high sides. Pour over the custard. It won’t cover all of the bread. If you want balance between a crispy and soft bread pudding, this will be perfect. If you prefer a softer bread pudding, you can try pushing all the pita bread underneath the custard, or potentially make a double portion of custard. Optional: sprinkle over 1/4 cup sugar (or less).
Bake the pudding for 30-40 minutes in a preheated oven at 180C. Let cool and set for 10 minutes before serving.
Meanwhile, make the orange syrup. Strain the juice from 3 oranges into a small pot. Add the maple syrup and butter and melt on a gentle heat.
Serve with orange slices and the orange syrup.
Enjoy!
