1 lrg loaf challah or brioche, ends trimmed and cut into 12 slices
3 lrg eggs
5 lrg egg yolks
1 3/4 c whole milk
1 c heavy cream
1/3 c sugar
1/2 tsp kosher salt
1/8 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1 tsp pure vanilla extract
1/2 c orange marmalade
1. Generously butter 9 by 13 pan. spread the bread
slices thickly and evenly with 3 Tbsp butter. Cut
the slices in half crosswise. Arrange the bread in
the baking pan so the pieces overlap slightly.
2. In med. bowl, whisk the eggs with the egg yolks,
milk, cream, sugar, salt, cinnamon, nutmeg and
vanilla. Pour the mixture evenly over the bread. Let
rest for about 30 min, occasionally pressing down on
the bread with a spatula so it soaks up the custard.
3. Meanwhile, position a rack in the middle of the
oven and preheat to 325 degrees. When the bread is
done soaking, bake the pudding for 30 minutes
4. In small saucepan set to med-low, warm marmalade,
stirring occasionally. Remove the pudding from the
oven and gently spread the marmalade over the top.
Return to the oven and bake until the top is crisp,
brown and sticky, about 10 min longer. Let stand for
15 min before serving with whipped cream
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