Tiny New York Kitchen

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Marmalade Bread & Butter Pudding

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Marmalade Bread & Butter Pudding

Here is a great holiday dessert that is a nice change from the traditional pumpkin pie.  Or make the pumpkin pie AND my Marmalade Bread & Butter Pudding!  The orange marmalade makes this bread & butter pudding extra special.  It’s the holidays for goodness sakes, enjoy yourself and work it all off in January!

INGREDIENTS

6 Slices Dry Bread

1/2 Cup Butter 1 Jar Sicilian Orange Marmalade (12.35 Ounces)

1 Cup Yellow Raisins

2 Eggs

1 1/4 Cup Milk

4 Tablespoons Whipping Cream

8 Tablespoons Sugar

1 Teaspoon Nutmeg

Preheat your oven to 325 degrees.  Butter a 10 inch pie dish. Butter the slices of bread and spread with marmalade.  Put 3 slices into the bottom of the buttered pie dish.  Scatter the yellow raisins over the bread.  Place the remaining slices on top.  Heat the milk over a medium-low heat for 5 minutes. Beat the eggs, cream and 4 tablespoons sugar together in a medium-size bowl. Add to the warmed milk and cook over a low heat for 5 minutes.  Stir frequently.  Remove from heat and pour over the bread and butter. Allow to soak for 15 minutes and then place in oven covered with aluminum foil.  Bake for 20 minutes.  Remove from oven and remove the foil.  Sprinkle with nutmeg and remaining sugar.  Place back into oven for 25 minutes until set and top is golden.  Remove from oven and serve warm or room temperature. Serves 4

 

Categories: General
Victoria Glavin Hart

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