Orange Marmalade Bread Pudding Recipes

SWEET ORANGE CROISSANT PUDDING

Steps:

• Spread croissant bottoms with 3 tablespoons marmalade; replace tops. Cut each croissant into 5 slices; place in a greased 11x7-in. baking dish., Whisk together the next 4 ingredients, orange zest if desired, and extract. Pour over croissants. Refrigerate, covered, overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Place dish in a larger baking dish. Fill larger dish with 1 in. boiling water., Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Remove pan from water bath; cool on a wire rack 10 minutes. Brush remaining marmalade over top. Cut and serve warm.

WHISKEY-ORANGE BREAD PUDDING

Steps:

• Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.
• Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.
• Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.
• Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.

BONKERS BREAD & BUTTER PANETTONE PUDDING TART

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
• Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
• Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
• Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
• Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
• Now it's time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
• Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you've created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers - there's no need to be neat about it, you want a range of heights, saturation and textures.
• Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
• Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like - it's delicious cold, too, if you've got any leftovers!

GOOD OLD BREAD & BUTTER PUDDING WITH A MARMALADE GLAZE & CINNAMON & ORANGE BUTTER

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.

MARMALADE BREAD AND BUTTER PUDDING

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.

PADDINGTON BREAD PUDDING WITH MARMALADE

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.

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.

BREAD PUDDING WITH ORANGE-BUTTER SAUCE

Steps:

• 1. Tear french bread into bite sized pieces. Place bread in a large well-buttered dish. Sprinkle in raisins. Drizzle melted butter over bread and mix well with hands.
• 2. In a medium bowl, beat cream, eggs and vanilla. Add sugar, brown sugar, cinnamon and nutmeg. Beat well and pour over bread. Let soak until all is absorbed.
• 3. Place this dish into a larger pan filled with water half-way up sides. Bake @ 350 for 1 hour or more until browned and risen. Top with Orange-Butter Sauce.
• 4. Orange-Butter Sauce: Melt butter. Add sugar, sour cream and orange juice. Bring to a boil; cook, stirring constantly, until slightly thickened. Serve warm over Bread Pudding. Enjoy! (I suggest making a double batch of sauce, because everyone will want MORE)

BURNT ORANGE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch glass loaf pan or an 8-inch square glass baking pan.
• Arrange the brioche on a wire rack to dry out. Crack the eggs into a mixing bowl and whisk until blended. Add the sugar and whisk until smooth. (Whisk really well or you'll get scrambled eggs when placed in the oven.) Add the milk, vanilla and salt and whisk until completely blended. Pour the custard through a fine-mesh sieve into another bowl. Whisk in the citrus zest.
• Place the brioche in the prepared pan, cutting to fit as needed. Pour the custard evenly over the bread, filling the dish to the top. You may not be able to add all of the custard at this point. Let the mixture sit for 15 minutes, so that the bread can absorb the custard.
• Just before baking, top off the dish with more of the remaining custard if the previous addition has been completely absorbed. Cover the dish with foil and bake until it has just set (no color is necessary), about 1 hour 15 minutes for a loaf pan and 35 to 45 minutes for an 8-inch square pan. To test for doneness, uncover the dish, slip a knife into the center and push the bread aside. If the custard is still very liquid, cover the dish and return the pudding to the oven for another 10 minutes. If only a little liquid remains, the pudding is ready to come out of the oven. The custard will continue to cook after it is removed from the oven and it will set up as it cools.
• Let cool for about 10 minutes before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula, or by scooping it out with a serving spoon. Divide the bread pudding among plates. Add a scoop of ice cream. Top with Burnt Oranges and drizzle with Caramel Sauce. Top with a dollop of whipped cream.
• Preheat the grill to medium. Dust the orange wedges with sugar. Grill until char marks appear, 2 to 3 minutes on each side.
• In a medium, heavy saucepan, combine the sugar, 1/2 cup water, the corn syrup and salt. (Use a good-size pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added.) Bring to a boil over medium heat, stirring to dissolve the sugar. Let the mixture boil, without stirring, until amber colored. Watch the sugar mixture carefully as it cooks to avoid burning the sugar. From the time the mixture started to boil, it takes over 15 minutes to reach an amber color. Remove from the heat. The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by.
• Carefully and slowly add the warm cream to the caramel. The mixture will boil vigorously at first. Let the mixture simmer down and then whisk until smooth. Add the lemon juice and vanilla.
• Cut the butter into 1-inch chunks and add to the caramel sauce, one piece at a time, whisking constantly after each addition. Whisk the caramel periodically as it continues to cool. Pour the caramel sauce into an airtight container such as a glass jar and store in the refrigerator. This will keep for up to a month.

ORANGE MARMALADE BREAD PUDDING

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.