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Preheat the oven to 350 degrees F. Butter a 9-by-5-inch glass loaf pan or an 8-inch square glass baking pan.
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Arrange the brioche on a wire rack to dry out.
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Crack the eggs into a mixing bowl and whisk until blended.
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Add the sugar and whisk until smooth.
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(Whisk really well or you'll get scrambled eggs when placed in the oven.)
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Add the milk, vanilla and salt and whisk until completely blended.
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Pour the custard through a fine-mesh sieve into another bowl.
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Whisk in the citrus zest.
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Place the brioche in the prepared pan, cutting to fit as needed.
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Pour the custard evenly over the bread, filling the dish to the top.
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You may not be able to add all of the custard at this point.
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Let the mixture sit for 15 minutes, so that the bread can absorb the custard.
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Just before baking, top off the dish with more of the remaining custard if the previous addition has been completely absorbed.
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Cover the dish with foil and bake until it has just set (no color is necessary), about 1 hour 15 minutes for a loaf pan and 35 to 45 minutes for an 8-inch square pan.
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To test for doneness, uncover the dish, slip a knife into the center and push the bread aside.
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If the custard is still very liquid, cover the dish and return the pudding to the oven for another 10 minutes.
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If only a little liquid remains, the pudding is ready to come out of the oven.
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The custard will continue to cook after it is removed from the oven and it will set up as it cools.
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Let cool for about 10 minutes before serving.
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You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon.
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Divide the bread pudding among plates.
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Add a scoop of ice cream.
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Top with Burnt Oranges and drizzle with Caramel Sauce.
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Top with a dollop of whipped cream.
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25
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
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26
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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27
Preheat the grill to medium.
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Dust the orange wedges with sugar.
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Grill until char marks appear, 2 to 3 minutes on each side.
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In a medium, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup and salt.
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(Use a good-size pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added.)
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Bring to a boil over medium heat, stirring to dissolve the sugar.
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Let the mixture boil, without stirring, until amber colored.
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Watch the sugar mixture carefully as it cooks to avoid burning the sugar.
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From the time the mixture started to boil, it takes over 15 minutes to reach an amber color.
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Remove from the heat.
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The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by.
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Carefully and slowly add the warm cream to the caramel.
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The mixture will boil vigorously at first.
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Let the mixture simmer down and then whisk until smooth.
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Add the lemon juice and vanilla.
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Cut the butter into 1-inch chunks and add to the caramel sauce, one piece at a time, whisking constantly after each addition.
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Whisk the caramel periodically as it continues to cool.
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Pour the caramel sauce into an airtight container such as a glass jar and store in the refrigerator.
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This will keep for up to a month.
