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Top each serving of this cozy bread pudding recipe with a dollop of whipped cream, sprinkle of cinnamon, and a few slices of blood orange.

Source: Better Homes and Gardens


Recipe Summary

25 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Butter two 8-inch round cake pans. Line with parchment paper. Butter paper.

  • Spread 12 bread slices with 1 tsp. softened butter each; spread remaining 12 with 2 tsp. marmalade each. Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally; arrange in prepared pans, stacking and overlapping as necessary to fit snugly. In a small bowl stir together raisins, brown sugar, and cinnamon; sprinkle over top.

  • In a large bowl whisk together cream, condensed milk, and eggs. Pour over bread. Press bread down to absorb cream mixture. Bake 45 minutes or until a knife inserted in center comes out clean. Let cool 20 minutes in pans on a wire rack.

  • Meanwhile, in a small saucepan warm remaining marmalade over low heat.

  • Loosen sides of bread from pans. Invert one pan onto a platter; shake gently to loosen bottom. Remove parchment. Spread with half the warm marmalade. Invert second pan onto a baking sheet or wire rack, then invert again onto a rimless baking sheet so top faces up; gently slide onto first layer. Top with remaining marmalade. Serve within 2 hours. If desired, top with slices of blood orange, mandarin orange, and fresh rosemary sprigs.

Nutrition Facts

591 calories; fat 26g; cholesterol 103mg; saturated fat 15g; carbohydrates 87g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 62g; protein 9g; vitamin a 923.9IU; vitamin c 3.1mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 45.2mcg; vitamin b12 0.3mcg; sodium 324mg; potassium 218mg; calcium 148mg; iron 1.8mg.