Orange Marmalade Breakfast Bake Food

ORANGE MARMALADE BREAKFAST BAKE

Steps:

• Spread butter over 1 side of each bread slice. Arrange half of the bread slices overlapping in a greased 3-qt. or 13x9-in. baking dish, buttered side down. Spread marmalade over bread slices; top with remaining bread slices, buttered side up., In a large bowl, whisk eggs, milk, sugar, vanilla and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Sprinkle with walnuts. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 40-50 minutes., Let stand 5-10 minutes before serving. In a small saucepan, combine maple syrup, orange juice and zest; heat through. Serve with casserole.

ORANGE MARMALADE CRèME BRûLéE

Steps:

• Heat oven to 350°F. Spoon 1 tablespoon marmalade into bottom of each of 4 (6-ounce) ceramic ramekins.*
• In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar and the vanilla until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended.
• In 13x9-inch pan, place ramekins. Pour cream mixture evenly into ramekins. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers 2/3 of the height of the ramekins.
• Bake 30 to 40 minutes or until tops are light golden brown and sides are set (centers will be jiggly).
• Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool 2 hours or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days.
• Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.

ORANGE MARMALADE COFFEE CAKE

Steps:

• Heat oven to 375°F. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
• In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
• Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

ORANGE-ALMOND BREAKFAST BAKE

Steps:

• Heat oven to 400°F
• Spray bottom only of 13x9-inch (3-quart) glass baking dish with non-stick cooking spray.
• In small bowl, beat egg with fork or wire whisk; stir in yogurt until smooth.
• Unroll dough on cutting board.
• Set icing aside.
• Cut each strip in half crosswise.
• Dip each strip completely in egg mixture, then twist 2 or 3 times; place in baking dish.
• Bake 10 to 15 minutes or until golden brown.
• Meanwhile, in 1-quart saucepan, heat icing, butter, orange juice, almond extract and marmalade to boiling over medium heat.
• Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until slightly thickened and shiny.
• Remove from heat; stir in almonds.
• Loosen rolls from baking dish with spatula.
• Drizzle with sauce; serve immediately.

ORANGE MARMALADE BREAD

Steps:

• Preheat oven to 350°.
• In a large bowl, combine flour, baking powder, salt and baking soda.
• In a separate bowl, mix together 1 1/4 cups of marmalade, egg, oil and orange juice.
• Add wet ingredients to flour mixture and mix well.
• Stir in the nuts.
• Pour into a greased loaf pan and bake at 350° for 50 to 60 minutes.
• When done, cool briefly, then remove bread from the pan and place on a baking dish.
• Glaze with the 1/4 cup of reserved marmalade and return to the oven for 1 minute.
• Place on a rack and cool completely.
• Bread will slice easier if chilled first.