PUDDING ON THE RITZ
A citrusy take on bread pudding
In her mouthwatering new baking book, Home Baked Comfort, author Kim Laidlaw admits that when she first married marmalade with bread pudding, she had doubts about the impending results. We had no such concerns when we spotted the photo of this gorgeous dessert tucked between the book's recipes for quick breads, quiches and chewy chocolate meringues. Laidlaw's bread pudding is puffy and rich and gilded with a thin layer of tangy-sweet orange marmalade. Serve it for dessert on Saturday night and, with any luck, you'll have enough leftovers for an indulgent Sunday-morning breakfast in bed.
Orange-Marmalade Bread-and-Butter Pudding
Recipe adapted from "Home Baked Comfort" by Kim Laidlaw (Weldon Owen)
3 tablespoons unsalted butter, at room temperature, plus more for baking pan
1 large loaf (about 1 pound) challah or brioche, ends trimmed and cut into 12 slices
3 large eggs
5 large egg yolks
1¾ cups whole milk
1 cup heavy cream
1⁄3 cup sugar
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1/2 cup orange marmalade
Whipped cream, for serving
1. Generously butter a 9-by-13-inch baking pan. Spread the bread slices thickly and evenly with the 3 tablespoons butter. Cut the slices in half crosswise. Arrange the bread in the baking pan so the pieces overlap slightly.
2. In a medium bowl, whisk the eggs with the egg yolks, milk, cream, sugar, salt, cinnamon, nutmeg and vanilla. Pour the mixture evenly over the bread. Let rest for about 30 minutes, occasionally pressing down on the bread with a spatula so it soaks up the custard.
3. Meanwhile, position a rack in the middle of the oven and preheat to 325°. When the bread is done soaking, bake the pudding for 30 minutes.
4. In a small saucepan set over medium-low heat, warm the marmalade, stirring occasionally. Remove the pudding from the oven and gently 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 15 minutes before serving with the whipped cream.
It's the details that count! Try these tips
The marmalade is the star of this recipe, so opt for a high-quality brand. Blue Chair Fruit Company's marmalade comes in fantastic flavor combinations like apple-Meyer lemon and Seville orange.
For an impressive alternative to plates, serve the bread pudding in teacups. We like these Renaissance-inspired versions from Sur La Table.
Take this bread pudding to the next level by baking some homemade challah.