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Orange Marmalade Bread and Butter Pudding

marmalade

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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Raise a Glass to the Start of Spring!

Spring-White-Sangria-652x652

Today is the vernal equinox, when there are nearly equal amounts of daylight and darkness around the world. It also marks the unofficial start of spring after a series of cold, wet months. Raise your glass to the start of a warmer season with one of these five cocktails, like the Spring White Sangria above. Mix a batch for lunch or dinner, then invite some loved ones over. Cheers!

 

Spring White SangriaSpring White Sangria
This refreshing sangria combines white wine and passion fruit juice with grapes, pears and litchis, a delicately sweet Chinese fruit.
Papaya and Lime Agua FrescaPapaya and Lime Agua Fresca
Perfect for warm-weather sipping, this cocktail combines papaya, fresh lime juice, tequila and Grand Marnier. The vibrant color is a bonus for any table.
Orange Blossom Gin FizzOrange Blossom Gin Fizz
This citrusy drink is perfect for an early spring party. You can find Yuzu juice—which tastes like a combination of grapefruit and mandarin—in Asian markets, but any citrus juice will work.
Passion Fruit CaipirinhaPassion Fruit Caipirinha
Passion fruit and caipirinhas are both native to Brazil, so mix this cocktail to pretend you’re on vacation. If you can’t find cachaça, substitute vodka to make the equally delicious caipiroska.
Cucumber CoolerCucumber Cooler
This combination of cucumber and lime juice makes a refreshing alternative to sweeter cocktails. Our recipe is easy to make for a crowd, and it’s perfect for warm-weather sipping.