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1
To make the pudding;.
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2
Heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves.
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3
Let cool, cover, and refrigerate overnight to steep.
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4
Preheat the oven to 350u00b0F Put the bread cubes in a large bowl.
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5
Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs.
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6
Pour the milk mixture into the eggs and mix thoroughly.
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7
Pour this mixture over the bread and allow to soak for a few minutes.
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8
Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan.
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9
Pour about 1 inch of water into the pan to create a water bath.
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10
Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.
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11
To make the sauce:
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12
Bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes.
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13
Strain through a fine sieve into a bowl, add cream, and set aside.
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14
In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes.
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15
Add the orange juice mixture, stirring constantly.
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16
Simmer for 5 minutes and strain through a fine sieve.
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17
Serve the pudding warm, either turned out onto individual plates or left inside the ramekins.
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18
Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.
