Orange Marmalade Bread and Butter Pudding
This pudding doesn’t look like much before you put it in the oven: some slices of bread in a lot of liquid. But what emerges is a puffy, golden pudding that melts in your mouth. This comforting dessert is gilded with a thin layer of tangy orange marmalade.
- 1 loaf (1 lb./500 g) challah or brioche, ends trimmed and cut
into 12 slices
- 3 Tbs. unsalted butter, at room temperature
- 3 whole eggs plus 5 egg yolks
- 1 3/4 cups (14 fl. oz./430 ml) milk
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1/3 cup (3 oz./90 g) sugar
- 1/2 tsp. kosher salt
- 1 tsp. vanilla extract
- Pinch of ground cinnamon
- Pinch of freshly grated nutmeg
- 1/2 cup (5 oz./155 g) orange marmalade
- Whipped cream for serving
Preheat an oven to 325°F (165°C). Generously butter a 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.
In a bowl, whisk together the whole eggs, egg yolks, milk, cream, sugar, salt, vanilla, cinnamon and nutmeg. Pour evenly over the bread. Let stand for about 30 minutes so that the bread soaks up the custard (occasionally press down on the bread for more absorption).
Bake the pudding for 30 minutes. Meanwhile, in a small saucepan over medium-low heat, gently warm the marmalade. Remove the pudding from the oven and carefully spread the marmalade over the top. Continue baking until the top is crisp, brown and sticky, about 10 minutes more. Let stand for about 10 minutes, then serve big scoops of the pudding garnished with whipped cream. Serves 8.
Adapted from Williams-Sonoma Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).
Baker’s note: Eggy challah imparts a great flavor and texture to bread pudding, but you can also use brioche or any other good-quality, somewhat dense white or spiced bread, such as cinnamon-raisin bread.