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
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
BREAD PUDDING
This bread pudding recipe has been passed down three generations. I have included the brown sugar sauce and lemon sauce recipes to serve with this pudding. My youngest daughter's favourite.
Provided by Cullinaryjudge
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
- Stir in bread cubes and raisins.
- Turn into greased 9x9 inch pan.
- Sprinkle with cinnamon.
- Bake 350 degrees F.
- for about 30 minutes.
- Serve with brown sugar sauce or lemon sauce.
- Brown Sugar Sauce: In saucepan, work together flour and butter.
- Add brown sugar.
- Stir.
- Gradually add boiling water.
- Stir until smooth.
- Boil until thick.
- Remove from heat.
- Stir in vanilla, serve warm.
- Lemon Sauce: Combine sugar, starch, and salt.
- Gradually add boiling water.
- Stir until smooth.
- Cook over low heat until thick and clear.
- Remove from heat.
- Add remaining ingredients.
- Serve warm.
PADDINGTON BREAD PUDDING WITH MARMALADE
This was one of my mom's favorites
Provided by Paula Todora
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees. With the 3 Tablespoons cold butter, butter a 9 x 13-inch or baking dish and sprinkle bottom with 2 Tablespoons of the sugar. Set aside.
- 2. In a large bowl, whisk by hand the eggs and yolks. Add 3/4 cup of the sugar and continue to whisk until thoroughly combined. Add the orange juice concentrate, half and half, 1 cup of the heavy cream, 3 Tablespoons of the orange liqueur, orange and lemon zest, vanilla and salt. Whisk 1 minute.
- 3. Lay the bread slices on a flat surface and butter one side of 4 of them with ¼ cup of the butter. Spread half the jar of the marmalade on the other 4 slices of bread. Place the buttered bread slices on top of the marmalade slices, with the butter and marmalade on facing the inside, just like making Paddington himself 4 of his favorite marmalade sandwiches!
- 4. Cut each sandwich into large 2-inch cubes and place half the cubes into the prepared pan. Pour half of the egg mixture over the bread cubes in the baking dish, allowing it to soak in for 15 minutes.
- 5. With half of the remaining marmalade, drop 4 spoonfuls on top of the soaked bread cubes and top with the remaining bread cubes. Pour the other half of the egg mixture over the top, allowing it to soak in 15 more minutes. Drop the remaining marmalade over the top and swirl in with a knife gently. Sprinkle the remaining granulated sugar over the top.
- 6. Bake for 45 minutes, or until a knife inserted in the middle comes out clean. Let the bread pudding cool for 10-15 minutes before glazing.
- 7. To make the glaze, in a small saucepan melt the remaining 4 Tablespoons butter on medium high heat. Remove from heat and add powdered sugar, the remaining 2 Tablespoons orange liqueur and remaining ½ cup heavy cream. Whisk until smooth. Drizzle glaze over the top of the bread pudding and serve. Cover any leftovers with plastic wrap and store in the refrigerator.
MARMALADE PANETTONE PUDDING
Steps:
- Preheat the oven to 180C/355F/Gas 5. Lightly butter a deep ovenproof dish.
- Melt the marmalade in a small saucepan over a low heat. Lay half of the panettone slices in a single layer in the buttered dish, then spoon over half of the marmalade.
- Beat the eggs together with the milk and vanilla extract. Pour half of the egg and milk mixture over the panettone, then layer over the remaining panettone slices, the rest of the marmalade and the rest of the egg and milk mixture.
- Bake the pudding in the oven for 35-40 minutes, or until it is puffed and golden-brown. Shake it gently, it should wobble but show no sign of uncooked custard.
- Serve warm with a drizzle of double cream.
STICKY MARMALADE PUDDING
An indulgent, super-sticky pudding that deserves lashings of custard...
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 2h15m
Number Of Ingredients 12
Steps:
- Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
- Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
- Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
- Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
- Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
- remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.
Nutrition Facts : Calories 487 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
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- 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 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.
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