Marmalade Bread Pudding Recipes

ORANGE MARMALADE BREAD PUDDING

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

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.

PADDINGTON BREAD PUDDING WITH MARMALADE

Steps:

• 1. Preheat the oven to 350 degrees. With the 3 Tablespoons cold butter, butter a 9 x 13-inch or baking dish and sprinkle bottom with 2 Tablespoons of the sugar. Set aside.
• 2. In a large bowl, whisk by hand the eggs and yolks. Add 3/4 cup of the sugar and continue to whisk until thoroughly combined. Add the orange juice concentrate, half and half, 1 cup of the heavy cream, 3 Tablespoons of the orange liqueur, orange and lemon zest, vanilla and salt. Whisk 1 minute.
• 3. Lay the bread slices on a flat surface and butter one side of 4 of them with ¼ cup of the butter. Spread half the jar of the marmalade on the other 4 slices of bread. Place the buttered bread slices on top of the marmalade slices, with the butter and marmalade on facing the inside, just like making Paddington himself 4 of his favorite marmalade sandwiches!
• 4. Cut each sandwich into large 2-inch cubes and place half the cubes into the prepared pan. Pour half of the egg mixture over the bread cubes in the baking dish, allowing it to soak in for 15 minutes.
• 5. With half of the remaining marmalade, drop 4 spoonfuls on top of the soaked bread cubes and top with the remaining bread cubes. Pour the other half of the egg mixture over the top, allowing it to soak in 15 more minutes. Drop the remaining marmalade over the top and swirl in with a knife gently. Sprinkle the remaining granulated sugar over the top.
• 6. Bake for 45 minutes, or until a knife inserted in the middle comes out clean. Let the bread pudding cool for 10-15 minutes before glazing.
• 7. To make the glaze, in a small saucepan melt the remaining 4 Tablespoons butter on medium high heat. Remove from heat and add powdered sugar, the remaining 2 Tablespoons orange liqueur and remaining ½ cup heavy cream. Whisk until smooth. Drizzle glaze over the top of the bread pudding and serve. Cover any leftovers with plastic wrap and store in the refrigerator.

MARMALADE BREAD PUDDING

Steps:

• remove the crust from bread slices.
• spread 3 slices with butter n remaining 3 slices with marmalade.
• cut each slice of bread diagonally into half to get 12 pieces.
• lightly butter a glass ovenproof dish and arrange the butter slices with the buttered side down at the bottom of the dish.
• sprinkle half the nuts, raisins , jagerry and lemon zest over the slices in the dish.
• spread the marmalade spread triangular pieces of bread over the dry fruit layer with the marmalade side up
• sprinkle remaining nuts n raisins jaggery n zest.
• beat together milk n eggs n pour over the bread layers
• leave in the refrigerator for 1 hr so that the liquid can be soaked by the bread
• bake in a preheated oven at 180*c for 40 min until the bread turns golden brown n the custard mixture has set completely.
• serve warm.

MARMALADE PUDDING

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.

MARMALADE & WHISKY BREAD & BUTTER PUDDING

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.