Friday, March 6, 2015

Recipe: Bread Pudding with Orange Marmalade Glaze

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 sugar
4 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.
In a large mixing bowl, whisk the eggs and sugar together. Then, whisking constantly, slowly add the milk and cream mixture.  Once combined, pour the ingredients over the bread and allow to soak for twenty minutes.  While the bread is soaking, preheat the oven to 350 degrees. 

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. 

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