ORANGE MARMALADE BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1/2-inch slices. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean.
- In the bottom of a baking dish, place a layer of bread slices. Pour half the custard over the slices and let soak 15 minutes. Meanwhile lay the other half of the slices in another pan. Pour the remaining custard over the bread to soak it. Spread the marmalade over the soaked bread in the baking dish then cover it with the other soaked bread slices.
- Arrange the pudding in a hot water bath. Bake until just set and very light golden brown on top, about 30 to 35 minutes. Dust with confectioners' sugar and broil until sugar is slightly caramelized. Serve warm or chilled.
GOOD OLD BREAD & BUTTER PUDDING WITH A MARMALADE GLAZE & CINNAMON & ORANGE BUTTER
Everyone loves a classic bread and butter pudding and the marmalade gives this one zing.
Provided by Jamie Oliver
Categories Desserts Cook with Jamie Bread Dinner Party Easter treats Sunday lunch British
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- First make your flavoured butter by mixing the butter with the nutmeg, cinnamon and orange zest. Use a little of it to butter a medium-sized shallow, ovenproof dish.
- Butter the bread using the flavoured butter, then cut each slice in half diagonally. Put the slices in your buttered dish.
- Now separate the eggs, reserving all 9 yolks but just 1 egg white. Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds and pod. Pour into the eggs, stirring all the time. Remove the vanilla pod then pour the mixture over the bread and leave to soak for at least 20 minutes.
- Put the dish in a roasting tray and pour in enough boiling water to come halfway up the side of the dish. Then put it in the preheated oven for about 45 minutes, or until the custard has just set.
- Meanwhile, gently warm the marmalade in a saucepan, then remove the dish from the oven and brush the marmalade over the top of the bread. Pop the dish back into the oven for another 5 to 10 minutes. Allow it to cool and firm up slightly before serving.
Nutrition Facts : Calories 552 calories, Fat 32.5 g fat, SaturatedFat 17.6 g saturated fat, Protein 15.9 g protein, Carbohydrate 48.2 g carbohydrate, Sugar 15.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
MARMALADE & WHISKY BREAD & BUTTER PUDDING
The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer
Provided by Jane Hornby
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
- Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
- Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
Nutrition Facts : Calories 523 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.84 milligram of sodium
MARMALADE AND WHISKEY BREAD AND BUTTER PUDDING
This recipe from BBC Good Food is absolutely yummy. It's a great way to use up leftover slices of bread and in my case, a small amount of marmalade taking up space in the fridge.
Provided by Irmgard
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Butter each piece of bread on both sides, the spread four with one tablespoon of marmalade each.
- Pop the remaining bread on top to made 4 marmalade sandwiches.
- Cut into triangles and nestle in rows in a large baking dish.
- Heat the oven to 350 degrees F.
- Beat the milk, cream, eggs, vanilla, sugar and whiskey together, then pour over the bread.
- Leave to soak for 30 minutes.
- Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar.
- Bake for 45 minutes to 1 hour or until puffy and starting to caramelize when the bread breaks out of the custard.
- Serve hot or warm.
Nutrition Facts : Calories 434.6, Fat 27.7, SaturatedFat 16.1, Cholesterol 188.2, Sodium 357.2, Carbohydrate 37.8, Fiber 0.9, Sugar 18.2, Protein 8.3
MARMALADE PUDDING
Make and share this Marmalade Pudding recipe from Food.com.
Provided by strawberrybird
Categories Breads
Time 1h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Using a pastry brush, coat the bottom and sides of a loaf pan with 1 tbsp of the softened butter. Sift the flour, baking powder, cinnamon, and salt into a small bowl and set aside.
- In a large bowl, cream the remaining 4 tbsp of butter and sugar together. Add the eggs and mix well. Add the flour mixture, orange peel, vanilla, milk and water and stir until the batter is smooth.
- Stirring constantly, melt the marmalade over low heat in a small pan; then pour it into the loaf pan. Pour in the batter, and bake in the middle of the oven for 40 to 50 minutes, or until a toothpick comes out clean.
- Cool the pudding in the pan for 10 minutes. Run a knife along the outside edge of the pan and invert onto a serving platter. Serve warm.
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MARMALADE BREAD AND BUTTER PUDDING RECIPE
From deliciousmagazine.co.uk
5/5 (5)Total Time 2 hrs 25 minsCategory British PuddingsCalories 464 per serving
- Thickly spread one side of each bread slice with the butter and marmalade, then slice into 4 equal triangles. Arrange the bread in a 2 litre ovenproof dish, overlapping and layering the triangles. Sprinkle over the raisins.
- Mix the eggs and yolks, sugar, milk, cream, nutmeg and cinnamon in a jug, then pour evenly over the bread. Wrap the dish in cling film, then chill for at least an hour.
- Heat the oven to 170°C/150°C fan/gas 3½. Sprinkle the demerara sugar over the top of the pudding, then bake for 1 hour or until the custard is set and the bread is golden.
MARMALADE BREAD AND BUTTER PUDDING - BLUE JEAN CHEF
From bluejeanchef.com
Cuisine AmericanTotal Time 35 minsCategory Desserts/SweetsCalories 706 per serving
- Combine the milk, heavy cream, sugar, vanilla bean, cinnamon and nutmeg in a saucepan and bring to a simmer, stirring to dissolve the sugar. Lightly beat the eggs in a bowl. Temper the eggs into the milk mixture by adding a little milk to the eggs, beating, and then adding the eggs back into the milk mixture.
- Butter each slice of bread and then generously spread marmalade on top. Cut the slices into quartered triangles. Place one layer of overlapping triangles into the soufflé dish. Scatter raisins on top and then pour in some of the milk mixture. Repeat these layers, ending with a layer of bread and the remaining milk mixture. Press down to help the bread absorb the custard and let the pudding sit until most of the liquid has been absorbed. Wrap the soufflé dish tightly with aluminum foil.
- Place a trivet or steamer rack in the pressure cooker and add 2 cups of water. Lower the soufflé dish into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Lock the lid in place.
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