Orange Marmalade Bread and Butter Pudding
Position a rack in the middle of the oven and preheat to 325°F (165°C). Generously butter a 9-by-13-inch (23-by-33-cm.) baking dish.
Spread the challah slices thickly and evenly with the butter. Cut the slices in half crosswise. Lay the slices in the dish so that they overlap slightly.
In a bowl, whisk together the whole eggs, egg yolks, milk, cream, sugar, salt, vanilla, cinnamon, and nutmeg. Pour evenly over the bread. Let stand for about 30 minutes so that the bread soaks up the custard (occasionally press down on the bread for extra absorption).
Bake the pudding for 30 minutes. Meanwhile, gently warm the marmalade in a small saucepan over medium-low heat. Remove the pudding from the oven and carefully spread the marmalade over the top.
Return to the oven and bake until the top is crisp, brown, and sticky, about 10 minutes longer. Let stand for about 10 minutes before serving big scoops of the pudding garnished with lightly whipped cream.