Easy and delicious bread pudding, flavoured with orange marmalade. Enjoy warm or at room temperature.
1/2loafbreadabout 5 cups, cubed into 3/4-1" pieces, stale bread recommended
1cuphalf and half cream10% b.f, or 18% table cream or 35% whipping cream for a richer pudding
1/4cuplight brown sugar
1Tbspwhiskey or bourbonoptional
Icing/confectioners' sugarfor garnish/serving
Cube bread and place into a large bowl. Drizzle with melted butter and toss to coat. Drop the marmalade in by spoonfuls and toss to coat/combine. Set aside while you make the custard.
For the custard, combine all the custard ingredients in a medium bowl and whisk well to combine.
Pour custard over bread cubes and toss well. Allow mixture to soak for 30 minutes.
Preheat oven to 350F (not fan-assisted).
Once bread has soaked, spoon mixture into individual ramekins or one large baking dish. Pour any custard liquid left in the bowl into the ramekins, if it will fit. *If ramekins are super-full, you may wish to bake on top of a baking sheet.
Bake in preheated oven for 45-60 minutes, or until they they test set. Test by inserting a knife into the centre of the pudding. It should come out clean.
Serve warm or at room temperature, dusted with icing/confectioners/ sugar. Refrigerate any leftovers for up to 2 days.
Be sure to read the Ingredient and Cook's Notes above the recipe card, for more tips on making this recipe.