Orange Marmalade Bread Pudding

Name: Orange Marmalade Bread Pudding
Yield: Serves 8
Ingredients: 1 tsp pure vanilla extract; 1 cup (240 ml) heavy cream; ½ cup (155 g) orange marmalade; Pinch of ground nutmeg; Pinch of ground cinnamon; ½ tsp salt; Whipped cream for serving; ⅓ cup (90 g) sugar; 3 large eggs plus 5 large egg yolks; 1 loaf (1 lb/500 g) day-old challah or brioche, ends trimmed, cut into 12 slices; 3 tbsp unsalted butter, at room temperature, plus more for greasing; 1¾ cups (420 ml) whole milk

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

Simple, fast, and delicious—there’s good reason why old-fashioned bread-and-butter pudding is an enduring favorite. Use dry, day-old bread if you can; it soaks up the custard like a sponge yet keeps its shape while baking. This recipe is an easy one to vary. It is superb prepared plain (as here), or baked with apples (below).

Ingredients

3 tbsp unsalted butter, at room temperature, plus more for greasing
1 loaf (1 lb/

Vegetarian
Breakfast

Method

Preheat the oven to 325°F (165°C). Generously butter a 12-inch (30-cm) round or 9-by-13-inch (23-by-33-cm) baking dish.

Spread the challah slices thickly and evenly with the butter. Cut the slices in half crosswise. Lay the slices in the dish so that they overlap slightly.