Best Orange Marmalade Bread Pudding Recipes

Orange Marmalade Bread Pudding image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

Brioche or challah (about 8 ounces bread)
2 cups half-and-half
2 cups heavy cream
1 pinch salt
1 vanilla bean, split lengthwise
6 eggs
1 cup sugar
1 (8-ounce) jar orange marmalade
Confectioners' sugar

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.

Orange Marmalade Bread and Butter Pudding image

Provided by @MakeItYours

Number Of Ingredients 10

1/2 loaf bread (about 5 cups, cubed into 3/4-1" pieces, stale bread recommended)
1/4 cup butter (melted)
1 cup milk
1 cup half and half cream (10% b.f, or 18% table cream or 35% whipping cream for a richer pudding)
3 large eggs
1 tsp vanilla
1/4 cup light brown sugar
1/3 cup orange marmalade
1 Tbsp whiskey or bourbon (optional)
Icing/confectioners' sugar (for garnish/serving)

Steps:

Cube bread and place into a large bowl. Drizzle with melted butter and toss to coat. Drop the marmalade in by spoonfuls and toss to coat/combine. Set aside while you make the custard.
For the custard, combine all the custard ingredients in a medium bowl and whisk well to combine.
Pour custard over bread cubes and toss well. Allow mixture to soak for 30 minutes.
Preheat oven to 350F (not fan-assisted).
Once bread has soaked, spoon mixture into individual ramekins or one large baking dish. Pour any custard liquid left in the bowl into the ramekins, if it will fit. *If ramekins are super-full, you may wish to bake on top of a baking sheet.
Bake in preheated oven for 45-60 minutes, or until they they test set. Test by inserting a knife into the centre of the pudding. It should come out clean.
Serve warm or at room temperature, dusted with icing/confectioners/ sugar. Refrigerate any leftovers for up to 2 days.