VALENCIA-ORANGE BREAD-AND-BUTTER PUDDING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Valencia-Orange Bread-and-Butter Pudding image

Country-style white bread is slathered with butter and Valencia orange marmalade, then soaked in a creamy custard and baked. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 9

4 tablespoons unsalted butter, room temperature
12 slices white country-style bread
1/2 cup orange marmalade, preferably Valencia
5 large eggs
1 vanilla bean, halved lengthwise
1 cup whole milk
1 cup heavy cream
1/4 cup firmly packed dark-brown sugar, plus more for sprinkling
Creme fraiche, for serving

Steps:

  • Butter a shallow baking dish. Butter both sides of each bread slice, using all of butter. Spread marmalade on one side of 6 slices of bread. Take other 6 slices of bread and place them on top of marmalade slices to make 6 sandwiches. Cut each sandwich diagonally in half; arrange sandwich halves in prepared dish.
  • Crack eggs into a bowl. Using the tip of a knife, scrape vanilla seeds from bean halves into bowl and whisk eggs until blended. Add milk, cream, and brown sugar; whisk until well combined. Pour milk mixture evenly over bread and sprinkle lightly with more sugar.
  • Cover and let stand at room temperature until bread soaks up custard, 1 hour. Preheat oven to 350 degrees.
  • Uncover pudding and bake until custard has set, about 50 minutes. Remove from oven and let cool slightly.
  • Serve warm, spooned into individual bowls. Top each serving with a dollop of creme fraiche.

There are no comments yet!