This is a great brunch dish in place of French Toast, muffins, or pastries - the marmalade glaze pairs perfectly with both sweet and savory dishes, as well as late winter flavors.
4 large, thick slices of freshly baked bread - a white country loaf is delicious
2 tablespoons of butter, softened to room temperature
1.5 cups of milk
1.5 cups of cream
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla
6 large eggs
2/3 cup of sugar4 tablespoons of your favorite marmalade
Lightly butter a rectangular baking pan, then spread the remaining butter on the slices of bread and cut the pieces in half. Place the slices in the baking pan.
In a saucepan, heat the milk, cream, nutmeg, cinnamon, and vanilla over medium heat, stirring occasionally. When the mixture reaches a strong simmer (do not let it get to a boil), turn off the heat and set aside.
Bake for approximately 45 minutes, or until the custard is just set.
Meanwhile, gently warm the marmalade in a small saucepan. Brush the warm marmalade over the just set bread pudding, and stick the dish back in the oven for approximately 7 minutes, until it has a nice sheen. Allow to cool slightly before serving.