Bread pudding always makes for a satisfying dessert (there's something inherently comforting about the almost creamy texture of the bread, which also contrasts nicely with the caramelized top), but the marmalade kicks it all up a notch. You could substitute another jam for the marmalade, also.
If you really want to impress your friends, but don't want to spend a lot of time doing it, this bread pudding is the perfect dish. You won't even need to splurge on the ingredients; you probably have all this stuff sitting in the pantry. We used 2% milk instead of cream without any ill effects. Demerera sugar is often referred to as natural or cane sugar here in the states.
Bread and Marmalade Pudding Recipe
Stale sliced bread
Seville orange marmalade (you could also use a jam or jelly)
1 cup cream
1 cup milk
1/4 cup caster sugar
Demerara sugar, for topping
Slice the crusts from the bread slices - butter one side only of the bread and then coat each with a little marmalade.
Arrange the bread buttered side up in a baking dish - you should have enough bread to form two layers. Don't try to make a uniform arrangement of the slices, a patchwork type pattern is best.
In a bowl, add the eggs, cream, milk and caster sugar and lightly whisk until just combined. Pour this over the bread, making sure all the bread is coated by the liquid. Let this sit for 15 minutes to make sure that the bread has fully absorbed the liquid.
pudding ready for the oven
Sprinkle generously with Demerara sugar (this caramelises as the pudding cooks to give a nice crunch to the top) and then bake in a preheated 180°C/350°F oven for about 45 - 60 minutes or until golden brown and cooked through.
It will puff quite a lot, a bit like a soufflé but it will deflate once out of the oven - make sure your baking dish is deep enough to contain this expansion.
This is best eaten warm from the oven.
Original recipe is from Haalo in Australia
Bread is from Corbo's Bakery in Little Italy | 12200 Mayfield Road | Cleveland Ohio | 44106