Tuesday, August 14, 2012

Marmalade Bread Pudding

Bread pudding is a comforting childhood dessert for most of us, no matter which part of the world you may be from...Very easy to put together, with minimal ingredients that are there in any home. More often than not, I find myself putting together a bread pudding when there are loads of leftover bread in the fridge. This recipe, however, has a nice twist to the traditional one, with the marmalade used as a topping for the bread. Try it out and you won't be disappointed! Having tried this, a little voice in my head was whispering about getting more creative next time and using even Nutella or other types of jams...do try it and let me know! Please note that after making this a couple of times, now I just eyeball the measurements but whatever I threw into the mix, the end result was always delectable!

Adapted from the Delia Smith website

    The What

  1. 4 tablespoons orange marmalade
  2. 6 to 8 slices white bread, with crusts left on (number of slices will depend on your baking pan)
  3. 1 cup (or more) milk
  4. Half cup (more or less) fresh cream (I used Amul fresh cream)
  5. 50 g softened butter
  6. 2 to 3 eggs
  7. 5 tablespoons sugar (but adjust to taste)
  8. 1 to 2 tablespoons demerara sugar

     The How

  • Preheat the oven to 180 C.
  • Butter the base of your pan.
  • Make a bread and butter sandwich first:
  • Spread the butter on all the bread slices.
  • Spread the marmalade on top of the buttered side of half the slices (if you have 6, then spread marmalade on 3 of them).
  • Place the marmalade-sided slices on top of the buttered-sided slices.
  • Spread butter on the top side of the sandwich.
  • Cut each into a triangle shape (or square).
  • Arrange these slices, butter side up, overlapping each other and slightly erect.
  • Combine the milk, cream, sugar, eggs, in a bowl and pour this all over the slices.
  • Let it rest for about 10 minutes.
  • Sprinkle the demarara sugar on top.
  • Bake in the oven for 30 to 40 minutes (it will puff up really golden and crisp).
  • Serve warm with fresh cream or just as it is.

Adding some vanilla extract to the milk mixture is an option.
Also adding some orange zest or candied peel is mentioned in the recipe, but I didn't.

Linking this to the event Kid's Delight, hosted this month by Pradnya at her blog The Pumpkin Farm, originally hosted by Srivalli at Spice Your Life.

Until next time, ciao!


Ethnic Food said...

I love bread pudding. Will prepare it this Sunday