I have an abundance of homemade marmalade in the freezer, and I am determined to use it up to make room for all the upcoming baked goods I'll be making for my online baking groups. I made the marmalade a few weeks ago for the yogurt-marmalade cake, but I made much too much, and so I froze most of it. In looking for recipes that use marmalade, I found a bread pudding recipe. The tangy-bitterness of the marmalade goes really well with the richness of the bread pudding. It turned out to be a really nice recipe. I think this bread pudding would also be good with jam instead of marmalade, but you'd need to cut back on the sugar
This recipe is based on one in Cooking Light magazine.
16 ounces of bread, sliced
12 ounces of marmalade
2 3/4 cups low-fat milk
1/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
6 large eggs
1/3 cup finely chopped walnuts
Arrange half of bread in a greased 13 x 9-inch baking dish. Spread marmalade over bread. Top with remaining bread. Combine milk and next four ingredients. Mix well. Pour mixture over bread. Cover and refrigerate several hours. Preheat oven to 350F. Sprinkle casserole with nuts. Bake at 350F for 45 minutes or until golden brown. Let cool a bit before serving.
Wow! Your marmalade bread pudding looks easy to make and using homemade marmalade is wonderful!ReplyDelete
Marmalade bread pudding sounds like a heavenly dessert. I adore marmalade and I adore bread pudding...what a fabulous idea, putting the two together! I totally want to try this recipe out.ReplyDelete
Thank you so much Wendy and Elyse!ReplyDelete