Make sure you have:
- 1 loaf of challah or egg bread sliced into 12 pieces
- 6 tbsp of unsalted butter
- 3 large eggs
- 5 large egg yolks
- 1 3/4 cups of whole milk
- 1 cup of heavy cream
- 1/3 cup of sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 1/2 cup orange marmalade
- Whipped cream
Preheat oven to 325 degrees. Generously butter a 9"x11" baking dish.
Spread the challah slices evenly with the butter. Cut the slices crosswise in half and lay in the baking dish so they overlap slightly.
In a bowl, whisk together the whole eggs, egg yolks, milk, cream, sugar, salt, vanilla, cinnamon and nutmeg. (This will look just like french toast batter). Pour the mixture evenly over the bread and let stand for 30 minutes so the bread soaks it up. Occasionally press down on the bread for added absorption.
Bake the pudding for 30 minutes. While baking, warm the marmalade in a small saucepan over medium to low heat until it liquifies. Remove the pudding from the oven and spread the marmalade sauce over it. Return the dish to the oven and bake until the top is crispy (about 10 more minutes). Remove from oven and let cool. Before serving, add fresh whipped cream.
|Fresh out of the oven! Add fresh whipped cream and it tastes like a creamsicle.|
|A closer look at the texture. It's a creamy, citrus-flavored delight.|