ORANGE MARMALADE BREAD RECIPES

Name: Marmalade & whisky bread & butter pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8
Cuisine: British
Ingredients: 8 slices day-old crusty white bread , crusts removed; 50g very soft butter; 4 tbsp Seville orange marmalade , plus 4 tsp; 300ml full-fat milk; 248ml pot double cream; 3 large eggs; seeds 1 vanilla pod; 4 tbsp golden caster sugar; 1 tbsp whisky; icing sugar , for dusting

MARMALADE & WHISKY BREAD & BUTTER PUDDING RECIPE | BBC ...

Marmalade & whisky bread & butter pudding recipe | BBC ... image

The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer

Provided by Jane Hornby

Categories Dessert

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 10

Ingredients

8 slices day-old crusty white bread , crusts removed
50g very soft butter
4 tbsp Seville orange marmalade , plus 4 tsp
300ml full-fat milk
248ml pot double cream
3 large eggs
seeds 1 vanilla pod
4 tbsp golden caster sugar
1 tbsp whisky
icing sugar , for dusting

Steps:

Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

Nutrition Facts : Calories 523 calories, FatContent 38 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 1 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.84 milligram of sodium

MARMALADE & WHISKY BREAD & BUTTER PUDDING RECIPE | BBC ...

Marmalade & whisky bread & butter pudding recipe | BBC ... image

The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer

Provided by Jane Hornby

Categories Dessert

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 10

Ingredients

8 slices day-old crusty white bread , crusts removed
50g very soft butter
4 tbsp Seville orange marmalade , plus 4 tsp
300ml full-fat milk
248ml pot double cream
3 large eggs
seeds 1 vanilla pod
4 tbsp golden caster sugar
1 tbsp whisky
icing sugar , for dusting

Steps:

Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

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Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown). While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

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Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 292 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Combine the margarine, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish (roughly 20cm x 25cm), then spread the remaining margarine onto the bread.
2. Halve the bread slices diagonally, then place roughly a third into the dish in a single layer. Roughly chop the apricots, then scatter a third into the dish along with a third of the sultanas. Cover with another layer of bread, scatter with more dried fruit, then cover with the remaining bread. Set aside, reserving the remaining dried fruit for later.
3. To make the custard, halve the vanilla pod lengthways and scrape out the seeds. Add the seeds to a medium pan with the remaining custard ingredients and 400ml of water. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
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Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown). While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

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1. Preheat the oven to 180ºC/350ºF/gas 4. Combine the margarine, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish (roughly 20cm x 25cm), then spread the remaining margarine onto the bread.
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Category main dish, side dish

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