Orange Marmalade Bread and Butter Pudding

When you first read this recipe, you may have doubts: it seems like a lot of bread in way too much liquid. But what emerges after baking is a puffy, golden pudding that melts in your mouth. This comforting dessert is gilded with a thin layer of tangy orange marmalade.

 

Orange Marmalade Bread and Butter Pudding

 

1 loaf (1 lb./500 g.) challah or brioche, ends trimmed and cut into 12 slices

3 Tbs. unsalted butter, at room temperature

3 large eggs

5 large egg yolks

1 3/4 cups (14 fl. oz./430 ml.) whole milk

1 cup (8 fl. oz./250 ml.) heavy cream

1/3 cup (3 oz./90 g.) sugar

1/2 tsp. kosher salt

1 tsp. pure vanilla extract

Pinch of ground cinnamon

Pinch of freshly grated nutmeg

1/2 cup (5 oz./155 g.) orange marmalade

Whipped cream for serving

 

Position a rack in the middle of the oven and preheat to 325°F (165°C). Generously butter a 9-by-13-inch (23-by-33-cm.) baking dish.

 

Spread the challah slices thickly and evenly with the butter. Cut the slices in half crosswise. Lay the slices in the dish so that they overlap slightly.

 

In a bowl, whisk together the whole eggs, egg yolks, milk, cream, sugar, salt, vanilla, cinnamon, and nutmeg. Pour evenly over the bread. Let stand for about 30 minutes so that the bread soaks up the custard (occasionally press down on the bread for extra absorption).

 

Bake the pudding for 30 minutes. Meanwhile, gently warm the marmalade in a small saucepan over medium-low heat. Remove the pudding from the oven and carefully spread the marmalade over the top. Return to the oven and bake until the top is crisp, brown, and sticky, about 10 minutes longer. Let stand for about 10 minutes before serving big scoops of the pudding garnished with lightly whipped cream. Serves 8.

 

For more great rolls and other baking recipes be sure to check out our latest book, Williams-Sonoma Home Baked Comfort, by Kim Laidlaw.