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The Globe and Mail

Walnut Bread Pudding with Marmalade Sauce

Food styling by Victoria Walsh

Angus Fergusson/The Globe and Mail

Marmalade is the quintessential use for Seville oranges. And what's better than bread and jam in the heart of winter?

Because of their extremely short season, Seville oranges can be hard to find. If you can't locate any, you can make these recipes by substituting equal parts fresh lemon and sweet orange juice.

Servings: 12

Ready time: About 1 hour


4 eggs

1 1/2 cups milk

1/2 cup white sugar

1 tsp Seville orange zest

1/2 tsp vanilla

4 1/2 cups raisin-walnut bread, cut into cubes

2 tbsp melted butter

1 cup good-quality Seville orange marmalade

1 to 2 tbsp water


Preheat oven to 350 F. Whisk together eggs, milk, sugar, orange zest and vanilla. Add cubes of bread and mix until all pieces are well coated. Leave to sit 15 minutes so liquid absorbs into the bread.

Drizzle melted butter into a 12-cup muffin pan and, using a pastry brush or waxed paper, ensure all sides of the cups are coated. Spoon bread-pudding mixture into cups until evenly distributed, pouring any residual liquid in as well. Bake for 40 to 45 minutes or until brown and crunchy on top.

Meanwhile, melt marmalade over low heat in a small saucepan with 1 tablespoon water. Mix well. If sauce appears too thick, add 1 tablespoon more water. Allow bread puddings to cool slightly before unmoulding and serving with warm marmalade sauce drizzled on top.

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