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Orange Marmalade Bread and Butter Pudding

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When you first read this recipe, you may have doubts: it seems like a lot of bread in way too much liquid. But what emerges after baking is a puffy, golden pudding that melts in your mouth. This comforting dessert is gilded with a thin layer of tangy orange marmalade.

 

Orange Marmalade Bread and Butter Pudding

1 loaf (1 lb./500 g.) challah or brioche, ends trimmed and cut into 12 slices

3 Tbs. unsalted butter, at room temperature

3 large eggs

5 large egg yolks

1 3/4 cups (14 fl. oz./430 ml.) whole milk

1 cup (8 fl. oz./250 ml.) heavy cream

1/3 cup (3 oz./90 g.) sugar

1/2 tsp. kosher salt

1 tsp. pure vanilla extract

Pinch of ground cinnamon

Pinch of freshly grated nutmeg

1/2 cup (5 oz./155 g.) orange marmalade

Whipped cream for serving

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.

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Recipe Roundup: Hearty Breakfasts

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Ward off the winter chill with these rib-sticking breakfast and brunch favorites. They’re perfect for a celebratory weekend with friends and family in town!

 

Poached Eggs with White Bean-Tomato RagoutPoached Eggs with White Bean-Tomato Ragout
White beans simmered with pancetta, rosemary and fire-roasted tomatoes make an enticing base for poached eggs. Serve with thick slices of broiled country bread.
Smoked Salmon Frittata with Goat Cheese and ChivesSmoked Salmon Frittata with Goat Cheese and Chives
Fold your favorite seasonal ingredients into fluffy eggs for a meal in a skillet. Here, delicate smoked fish is combined with tangy goat cheese and fresh, oniony chives.
Spiced Pecan Pumpkin Waffles with Homemade Pecan Maple ButterSpiced Pecan Pumpkin Waffles with Homemade Pecan Maple Butter

Nothing warms up a chilly autumn morning quite like these spiced pumpkin waffles, which are easy to make using our mix. Here we top them with homemade pecan-maple butter, but you can substitute regular unsalted butter instead.

 

Mushroom Omelette with Fontina and ThymeMushroom Omelette with Fontina and Thyme
The earthy flavors of mushroom, thyme and fontina cheese make a wonderful combination in an omelette. Serve with artisan bread, brushed with extra-virgin olive oil and toasted under the broiler.
Corn and Chili Strata with Mexican ChorizoCorn and Chili Strata with Mexican Chorizo
Strata, a casserole of eggs, bread, cheese and other ingredients, is a busy cook’s secret weapon: The dish can be assembled the night before, then baked the next morning to golden perfection. Use fresh Mexican-style chorizo, not smoked Spanish sausage links, for this Southwestern version, which is studded with mild green chilies and sweet corn.
Bacon-and-Cheddar-Cornmeal-JohnnycakesBacon-and-Cheddar Cornmeal Johnnycakes
The subtle crunch of cornmeal gives johnnycakes appealing texture and a bit of heft. This version, embellished with crisp bits of bacon and sharp cheddar cheese and served with honey or syrup, makes a delightful sweet-and-salty breakfast treat.
Breakfast Hash with Bell Pepper and Swiss ChardBreakfast Hash with Bell Pepper and Swiss Chard
Red peppers, sausage, potatoes and earthy chard combine to make this satisfying one-pot hash. Top with fried eggs, and serve fried bacon slices alongside.
Steel-Cut Oats with Honeyed Pears and Glazed PecansSteel-Cut Oats with Honeyed Pears and Glazed Pecans
Steel-cut oats result in a textured oatmeal, with a deliciously chewy yet tender bite. They do require longer simmering than regular oatmeal, but it’s worth the effort. Top with crunchy sugared pecans and cinnamon-coated pears, and you’ll be in oatmeal heaven.
Potato, Egg and Cheese Breakfast TacosPotato, Egg and Cheese Breakfast Tacos

There are so many variations on the theme of eggs and tortillas that it’s hard to pick a favorite. When you want something especially hearty, try this version, which includes panfried potatoes. The fresh salsa is essential.

 

Spiced Cider DoughnutsSpiced Cider Doughnuts
You may wonder if making your own doughnuts is worth the effort. Just one bite of these sugar-glazed deep-fried treats will prove it is. The spicy flavor is sure to bring back memories of crisp autumn mornings and relaxing breakfasts in flannel pajamas.
Broccoli Rabe, Pesto and Smoked Mozzarella StrataBroccoli Rabe, Pesto and Smoked Mozzarella Strata
Broccoli rabe has a slightly bitter taste with overtones of sweet mustard. Layer it with egg-soaked sourdough bread, pesto and Italian cheese in this gorgeous winter strata.
Pumpkin Quick BreadPumpkin Quick Bread
True to its name, this bread comes together in no time, thanks to our premium mix. And what could be more enticing than the aroma of spiced pumpkin bread studded with pecans emerging from the oven?
Pizzas with Eggs and BaconPizzas with Eggs and Bacon
A breakfast pizza is a delicious way to dress up bacon and eggs. To save time in the morning, make the dough the day before and let it rise overnight in the refrigerator.
Brussels Sprouts and Potato Hash with Fried EggsBrussels Sprouts and Potato Hash with Fried Eggs
An unexpected twist on a classic, brussels sprouts add a delicious crunch to traditional hash. Serve with a warm baguette for any meal. If you have leftover cooked brussels sprouts or potatoes, this recipe is a great way to use them up.
Cheese-and-Marmalade French Toast SandwichesCheese-and-Marmalade French Toast Sandwiches

If you grew up eating plain French toast made from generic white bread, this decadent stacked version filled with cream cheese and marmalade is a revelation. To ensure the sandwiches cook through, first brown them on the griddle and then pop them in the oven to finish.

 

Eggs Florentine with Savory Waffles and Herbed HollandaiseEggs Florentine with Savory Waffles and Herbed Hollandaise
In this delicious twist on eggs Florentine, we swap in savory waffles for the traditional English muffins. Fresh parsley lends color and flavor to the hollandaise sauce, and crispy hash browns make the perfect side.
Apple Oven PancakeApple Oven Pancake
This cross between a souffle and an omelet is oven-baked in a hot pan instead of on the stovetop. Here, we embellish it with crisp apples, but you can substitute Anjou or Red Bartlett pears, if you like.
Potato and Pepper FrittataPotato and Pepper Frittata
This hearty frittata stars potatoes and sweet bell peppers. Plump and golden, it shows how no more than a few eggs, a handful of vegetables and a sprinkling of cheese can become a simple yet hearty meal to start the day.
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Happy 2016! These Foods Will Make You Feel Better Right Now

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If last night was full of Champagne toasts, you may be ready for some actual toast. Skip the diner breakfast, muster up a little energy, and make something at home instead—these hearty recipes are guaranteed to satisfy cravings (and as a bonus, you won’t have to leave the house). Don’t worry: New Year’s resolutions don’t kick in until tomorrow.

 

Toasted Breakfast SandwichToasted Breakfast Sandwich
Crispy bacon, gooey Cheddar cheese and a fried egg sandwiched between two slices of toasted bread—this is everything you want in one delicious bite.
Baked Eggs with Chimichurri and Prosciutto
Think of this generous spread, complete with quivering eggs, crispy prosciutto, mushrooms, spinach and feta cheese, as the contemporary version of a full English breakfast.
Poached Chicken Soup with Lemon and SpinachPoached Chicken Soup with Lemon and Spinach
We all know chicken soup heals the soul. This is comfort in a bowl, with shredded chicken, bright, fresh lemon and wilted spinach leaves. Add a spoonful of Sriracha for an extra kick.
Cheese-and-Marmalade French Toast SandwichesCheese-and-Marmalade French Toast Sandwiches
This is French toast like you’ve never experienced it: stacked and filled with cream cheese and marmalade and browned until just crispy on the griddle.
Chilaquiles with Tomatillo SalsaChilaquiles with Tomatillo Salsa
Top a stack of tortilla chips with chicken, sunny-side up eggs and plenty of queso fresco for an over-the-top breakfast that’s easier than it looks. For a shortcut, use your favorite prepared salsa.
Biscuit Breakfast Sandwiches
Stuff homestyle biscuits with all the trappings—scrambled eggs, cheese, bacon, avocado and tomato—for the ultimate breakfast sandwich.
Ludd’s Blood (a.k.a. the Ned Ludd Bloody Mary)
Sometimes a little hair of the dog is just what the doctor ordered. With tomato juice, pickle juice, lemon juice, hot sauce and sherry vinegar, the base of this Bloody Mary is like no other. If you’re up for it, invite your friends over for a Bloody Mary bar!
Bacon Grilled Cheese SandwichBacon Grilled Cheese Sandwich
Save your exotic cheeses for another use. This sandwich never tastes better than it does with Cheddar and Monterey Jack, thinly sliced and melted on the stovetop. Bacon slices add just the right amount of crunch.