Bread Pudding with Orange Marmalade

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
Softened butter
Seville orange marmalade (you could also use a jam or jelly)
1 cup cream
1 cup milk
3 eggs
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

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  • Anonymous Andy says so:
    September 09, 2007 8:04 PM  

    ooo I love bread pudding but I never seem to remember to make it when I am trying to figure out what to make for a desert. It's so simple yet so satisfying. Yours looks great! top  

  • Anonymous Anonymous says so:
    September 11, 2007 9:39 AM  

    This looks so yummy!!!-Damara top  

  • Blogger Daniel says so:
    September 11, 2007 11:07 AM  

    it is yummy. mom made it last night with peach jelly and called to say how good it was. top  

  • Blogger Korrin says so:
    February 26, 2008 8:24 PM  

    I believe the sugar you're talking about is turbinado sugar? AKA (brand name/Ashley) Sugar in the Raw. ?

    Cane sugar can be any sugar. Most white sugars are made from cane sugar, as well as some sugar syrups. White cane sugar is not considered to be "vegan" by the purist vegans... due to the use of (usually) animal bone charcoal to process the granulated white sugar. Though, white sugar made from sugar beets does not use this process. I know pioneer sugar is made from sugar beets (If anyone cares...) because it's made in Fremont, and the raw form is not half as nice as the raw form of cane sugar. (It actually smells horrible when they're processing it... when you're anywhere near the plant, you know.

    So.. yeah... Turbinado sugar isn't processed with animal bones, nor is it bleached... hence, it is vegan.

    (Note: not all vegans go by this... just like not all vegans don't eat honey.)

    Personally, I don't buy white sugar... I like the texture of turbinado, but am not going to be psycho outside of my own home. At least not on the sugar. top