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Country-style white bread is slathered with butter and Valencia orange marmalade, then soaked in a creamy custard and baked. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Martha Stewart Living, February 2016



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Instructions Checklist
  • Butter a shallow baking dish. Butter both sides of each bread slice, using all of butter. Spread marmalade on one side of 6 slices of bread. Take other 6 slices of bread and place them on top of marmalade slices to make 6 sandwiches. Cut each sandwich diagonally in half; arrange sandwich halves in prepared dish.

  • Crack eggs into a bowl. Using the tip of a knife, scrape vanilla seeds from bean halves into bowl and whisk eggs until blended. Add milk, cream, and brown sugar; whisk until well combined. Pour milk mixture evenly over bread and sprinkle lightly with more sugar.

  • Cover and let stand at room temperature until bread soaks up custard, 1 hour. Preheat oven to 350 degrees.

  • Uncover pudding and bake until custard has set, about 50 minutes. Remove from oven and let cool slightly.

  • Serve warm, spooned into individual bowls. Top each serving with a dollop of creme fraiche.