ORANGE MARMALADE BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1/2-inch slices. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean.
- In the bottom of a baking dish, place a layer of bread slices. Pour half the custard over the slices and let soak 15 minutes. Meanwhile lay the other half of the slices in another pan. Pour the remaining custard over the bread to soak it. Spread the marmalade over the soaked bread in the baking dish then cover it with the other soaked bread slices.
- Arrange the pudding in a hot water bath. Bake until just set and very light golden brown on top, about 30 to 35 minutes. Dust with confectioners' sugar and broil until sugar is slightly caramelized. Serve warm or chilled.
GOOD OLD BREAD & BUTTER PUDDING WITH A MARMALADE GLAZE & CINNAMON & ORANGE BUTTER
Everyone loves a classic bread and butter pudding and the marmalade gives this one zing.
Provided by Jamie Oliver
Categories Desserts Cook with Jamie Bread Dinner Party Easter treats Sunday lunch British
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- First make your flavoured butter by mixing the butter with the nutmeg, cinnamon and orange zest. Use a little of it to butter a medium-sized shallow, ovenproof dish.
- Butter the bread using the flavoured butter, then cut each slice in half diagonally. Put the slices in your buttered dish.
- Now separate the eggs, reserving all 9 yolks but just 1 egg white. Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds and pod. Pour into the eggs, stirring all the time. Remove the vanilla pod then pour the mixture over the bread and leave to soak for at least 20 minutes.
- Put the dish in a roasting tray and pour in enough boiling water to come halfway up the side of the dish. Then put it in the preheated oven for about 45 minutes, or until the custard has just set.
- Meanwhile, gently warm the marmalade in a saucepan, then remove the dish from the oven and brush the marmalade over the top of the bread. Pop the dish back into the oven for another 5 to 10 minutes. Allow it to cool and firm up slightly before serving.
Nutrition Facts : Calories 552 calories, Fat 32.5 g fat, SaturatedFat 17.6 g saturated fat, Protein 15.9 g protein, Carbohydrate 48.2 g carbohydrate, Sugar 15.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ORANGE MARMALADE BUTTER
Steps:
- Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.
ORANGE MARMALADE
Provided by Alton Brown
Categories condiment
Time P1DT1h45m
Yield 10 (8-ounce) jars
Number Of Ingredients 4
Steps:
- Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
- While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
- Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
- Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
- Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
ORANGE BREAD AND BUTTER PUDDING
Make and share this Orange Bread and Butter Pudding recipe from Food.com.
Provided by Jewelies
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180C (350F).
- Butter a 16x32x5c (6x12x2 inch), baking dish.
- Cut bread into rough chunks and place in a large bowl.
- Pour butter over.
- Place marmalade in a saucepan over low heat until warm, them pour over bread.
- Add orange segments and carefully stir to combine.
- Tip mixture into prepared dish.
- Beat together rind, eggs, cream and caster sugar.
- Pour over bread mix.
- Sprinkle top with demerara sugar.
- Bake in the oven for 35-40 minutes until golden.
Nutrition Facts : Calories 776, Fat 40.9, SaturatedFat 24.1, Cholesterol 201.4, Sodium 608.2, Carbohydrate 95.1, Fiber 4, Sugar 56.7, Protein 11.6
MARMALADE & WHISKY BREAD & BUTTER PUDDING
The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer
Provided by Jane Hornby
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
- Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
- Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
Nutrition Facts : Calories 523 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.84 milligram of sodium
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MARMALADE BREAD AND BUTTER PUDDING RECIPE
From deliciousmagazine.co.uk
5/5 (5)Total Time 2 hrs 25 minsCategory British PuddingsCalories 464 per serving
- Thickly spread one side of each bread slice with the butter and marmalade, then slice into 4 equal triangles. Arrange the bread in a 2 litre ovenproof dish, overlapping and layering the triangles. Sprinkle over the raisins.
- Mix the eggs and yolks, sugar, milk, cream, nutmeg and cinnamon in a jug, then pour evenly over the bread. Wrap the dish in cling film, then chill for at least an hour.
- Heat the oven to 170°C/150°C fan/gas 3½. Sprinkle the demerara sugar over the top of the pudding, then bake for 1 hour or until the custard is set and the bread is golden.
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