Mandarin/Tangerine Brioche Bread Pudding Yield: 10 portions Source: Dean Thomas, Consulting Chef

•	1 1/2 lb. granulated sugar
•	8 oz. heavy cream
•	1 cup The Perfect Purée Mandarin Tangerine Concentrate,  thawed
•	2 lbs. brioche bread, broken into small pieces
•	2 quarts milk
•	1 pint heavy cream
•	12 oz. egg yolk
•	1 lb + 4 oz. whole eggs
•	1 tsp. vanilla
•	2 cups granulated sugar
•	1/4 cup water
•	1 cup The Perfect Purée Mandarin Tangerine Concentrate,  thawed
•	1 cup heavy cream
•	2 oz. butter
•	2 tbsp. The Perfect Purée Mandarin Tangerine Concentrate,  thawed
•	1/4 cup toasted macadamia nut halves
•	whipped cream and clementine segments
Method:
1.	In a heavy gauge stainless steel sauce pan, heat sugar slowly, stirring constantly until melted and amber color, do not burn! Add the heavy cream. Bring to a simmer and add Mandarin Tangerine concentrate. This caramel is used to sweeten the brioche bread pudding mixture.
2.	In a mixing bowl, blend the milk, cream, eggs, yolks and vanilla, and then add the above tangerine caramel.
3.	Pour over the brioche pieces and gently stir. Place mixture into individual service vessels and bake in water bain for 30-40 minutes. Allow to rest.
4.	In a heavy gauge stainless steel saucepan, boil the granulated sugar and water. Cook until caramelized in color. Remove from heat and add Mandarin Tangerine concentrate, heavy cream and finish with butter. Simmer for 2 minutes. Cool and reserve for service.
5.	Unmold the Mandarin/Tangerine Brioche Bread pudding into a small soup plate. Surround with the Mandarin/Tangerine Caramel sauce and drizzle with Mandarin Tangerine concentrate, swirl. Pipe a garnish of whip cream, Clementine segments and toasted macadamia nuts.