Bread pudding with wild rice, blueberries and orange-caramel sauce

Ingredients:

• 350 g sweet Hawaiian bread or any sweet bread, cut into 1 cm pieces (about 10 cups)
• 1 and 1/4 cups unsweetened, fat-free condensed milk
• 1 cup of milk with 2% fat content
• 0.5 cup + 2 tablespoons sugar
• 1.5 tsp vanilla extract
• A large pinch of grated nutmeg
• 2 large eggs category CO
• 3/4 cup cooked wild rice
• 1 cup blueberries
• 1 tbsp toasted sliced ​​almonds
• 1/4 tsp finely grated orange zest
• 1 tbsp. orange juice

Preparation:

1. Preheat oven to 175°C.
   
   Place the bread cubes on a baking sheet and bake, stirring halfway through, until golden brown, about 15 minutes. Cool.
2. In a large bowl, combine 1 cup unsweetened condensed milk with 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt, and the eggs. Add the cooled bread cubes and wild rice. Stir to evenly distribute the ingredients and set aside until the bread has absorbed most of the liquid, about 30 minutes.
3. Stir the blueberries into the mixture and transfer to a lightly greased 2-quart baking dish. Sprinkle with almonds and bake until the pudding is set and golden brown, 30 to 40 minutes. Remove from the oven and let rest for a few minutes.
4. Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Heat over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Add the remaining 1/4 cup condensed milk, 1/2 teaspoon vanilla, orange zest, orange juice, and a pinch of salt. Bring to a simmer and cook for about 2 minutes, until the sauce thickens slightly. Pour the caramel sauce over the pudding. Serve the pudding warm or at room temperature.