Best 2 Orange Marmalade Bread Pudding Recipes
Indulge in a nostalgic and comforting treat with our delectable Orange Marmalade Bread Pudding. This classic dessert combines the tangy sweetness of orange marmalade with the soft, custardy texture of bread pudding, creating a symphony of flavors that will tantalize your taste buds. Our collection of recipes offers various renditions of this timeless dish, catering to diverse dietary preferences and culinary skills. Whether you prefer a traditional bread pudding with a crispy caramelized top or a gluten-free, vegan version, we have a recipe that will satisfy your cravings. Embark on a culinary journey as we explore the world of Orange Marmalade Bread Pudding, discovering its rich history, delightful variations, and the secrets to creating the perfect comforting dessert.
Check out the recipes below so you can choose the best recipe for yourself!
ORANGE MARMALADE BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
WHISKEY-ORANGE BREAD PUDDING
A bottle of workmanlike Scotch or other whiskey can be as useful in the kitchen as it is on the bar, contributing alcohol and flavor to a range of recipes. A splash of it can sharpen a pan sauce for steak or pork, it's excellent flambé material, and it's especially compatible with dried fruit. I have soaked dried currants in whiskey to add to a simple chocolate cake. For this recipe, which takes its cue from the Blood and Sand cocktail made with orange juice and Scotch, I used the spirit to bolster a warm bread pudding laced with orange, both grated zest and candied peel, and finished with a marmalade and whiskey glaze. Supermarkets and fancy food shops, as well as online sources, sell candied orange peel. But absent that ingredient you can substitute slivered dried Turkish apricots.
Provided by Florence Fabricant
Categories custards and puddings, dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 6 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 10 grams, Sodium 455 milligrams, Sugar 45 grams, TransFat 0 grams
Tips:
- Use fresh oranges for the best flavor. Clementines or tangerines can also be used, but oranges will give you the most robust citrus flavor.
- Don't be afraid to adjust the amount of sugar in the recipe. If you like your bread pudding sweeter, add more sugar. If you prefer a less sweet bread pudding, reduce the amount of sugar.
- You can use any type of bread for this recipe. French bread, challah, or even leftover sandwich bread can all be used. Just make sure the bread is stale so that it will soak up the custard mixture.
- Be careful not to overcook the bread pudding. It should be cooked through, but it should still be moist and tender. If you overcook it, it will become dry and tough.
- Serve the bread pudding warm or at room temperature. It can be served with a dollop of whipped cream, ice cream, or fresh fruit.
Conclusion:
Orange marmalade bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread, and it is also a great way to enjoy the flavors of oranges. Whether you serve it warm or at room temperature, with whipped cream, ice cream, or fresh fruit, orange marmalade bread pudding is sure to be a hit.
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