Orange Marmalade Bread Pudding

Seville orange marmalade is best for this recipe, but a stronger marmalade, such as a Dundee might appeal to those who like a darker, more bitter orange flavor. American-made marmalades are blander and more sugary, but will yield and adequately orange result.

• 4 tablespoons unsalted butter,at room temperature
• 6 (1/2 inch thick slices sturdy white bread
• 3 tablespoons good=quality orange marmalade
• 1-1/2 cups half-and-half (or 1 cup half-and-half with 1/2 cup heavy cream)
• 3 large eggs at room temperature
• grated zest of 1 large orange
• 1/2 cup sugar
• 1 tablespoon demerara sugar, turbinado sugar ('sugar in the raw') or sugar
• 2 tablespoons finely chopped candied orange peel (optional)

METHOD

Preheat oven to 350 degrees F. Spray an 8 x 8-inch baking dish with nonstick cooking spray

Butter all 6 slices of the bread and spread the marmalade on 3 buttered slices: top them with the other 3 buttered slices so the butter faces the marmalade. Then butter the tops of the marmalade sandwiches. Slice the sandwiches into quarters (either squares or triangles, depending upon your artistic vision for the finished dish).

Arrange the sandwiches, butter side up, overlapping one another in the prepared baking dish. If they stand up a little that's good: you want to make a toasty, crusty pudding.

Whisk the half-and-half, eggs, grated orange zest, and sugar together, and pour the mixture over the bread. Scatter the surface of the bread with the demerara sugar and candied peel if using.

Bake the pudding for 30 to 35 minutes. It should be puffy, golden, and crunchy on the top; if it isn't, or if you'd like a more toasty pudding, switch your (toaster) oven briefly to broil at the end of the cooking time. Remove the pudding and let it cool briefly on a rack. Serve the pudding while it is still puffy and warm, accompanied by heavy cream.

Serves: 4

recipe from www.inmamaskitchen.com

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Reprinted with permission from The Itty Bitty Kitchen Handbook, © Justin Spring, published by Broadway Books

 

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