Orange Marmalade Vanilla Bean Bread Pudding
Just like the name, this bread pudding is buttery, creamy and it looks beautiful as well. I adapted this recipe from Donna Hay magazine. If you love bread pudding, give it a try and you will love it.
Ingredients
| 6 | slices |
bread
good sandwich bread, thick slices, |
|
| 1 | x |
butter, unsalted
softened |
* |
| ¾ | cup |
orange marmalade
|
|
| 1 ½ | cups |
milk
preferably whole milk |
|
| ¾ | cup |
light cream (half&half)
|
|
| 2 | large |
eggs
beaten |
|
| ⅓ | cup |
brown sugar
|
* |
| 1 | each |
vanilla bean
cut into half lengthwise, and seeds scaped |
* |
| 3 | tablespoons |
cranberries
dired, coarsely chopped, or dried blueberries, cherries |
|
| 1 ½ | tablespoons |
turbinado sugar
or white sugar |
* |
Directions
Preheat the oven to 320 degrees F.
Spread the butter on both sides of the bread.
Spread three slices of bread with marmalade.
Top each slice with remaining slices to make three sandwiches.
Slice the three sandwiches into half and place the six halves into a 8 by 8 square baking dish or similar capacity baking dish that has been placed into a 9 by 13 or any large baking dish.
In a large bowl, whisk together milk, cream, eggs sugar, vanilla bean pot and seeds together until well mixed.
Add the dried cranberries, and whisk well.
Pour the cream mixture over the sandwiches, using the spoon press the top to let all the bread soak the cream mixture.
Let soak for about 5 minutes.
Sprinkle the sugar on top.
Pour the boiling water into the larger baking dish until half of the smaller baking dish is covered by the boiling water.
Bake for about 70 minutes until the pudding is set and the top starts to become golden.
Cool for about 10 minutes and serve warm.
Nutrition Facts
Serving Size 265g (9.3 oz)
