June 1, 2012

A Delightful Bread Pudding Brunch!

Estelle's is hosting a welcoming brunch!

Friends will be traveling up to our new home this weekend, so we are going to catch up with family stories and the latest happenings. The weather is still perfect, so we plan to enjoy this little sweet brunch out on the patio, along with some ice cold peach tea!

Isn't it amazing what a few accessories added to your entryway can make in welcoming guests into your home? Greenery and colorful planters can be arranged on either side of the doorway to be visually pleasing to the eye, and can provide the perfect backdrop for rustic light fixtures or other outdoor items. Who would have thought to place this iron hat rack at the front entry? It's also important to choose the right door mat that will maintain heavy traffic and look nice for each season. It's all in the details, honey! I know what I am shopping for this weekend......let's welcome summer with style!

Marmalade Bread and Butter Pudding
1½ cups milk
1 cup heavy cream (plus more for serving if desired)
 ¾ cup granulated or brown sugar
1 vanilla bean, split open OR 1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
pinch ground nutmeg
 4 eggs
 1 (20 ounce) loaf Italian bread, or 16 slices Texas toast,
stale or oven dried for 5 minutes
4 ounces butter, softened
1 (13 ounce) jar orange marmalade
 ½ cup raisins

 Pre-heat the oven to 350ยบ F. and grease the 9” x 13” ceramic or glass baking dish with butter. Combine the milk, heavy cream, sugar, vanilla bean, cinnamon and nutmeg in a saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Lightly beat the eggs in a bowl. Temper the eggs into the milk mixture (add a little milk to the eggs, beat, and then add the eggs back into the milk mixture).
 Butter each slice of stale bread and then generously spread marmalade on top. Cut the slices into triangles. Place one layer of overlapping triangles into the baker. Scatter the raisins on top and then pour in some of the milk mixture. Add another layer of bread and the remaining milk mixture. Press down on the bread slices to help the bread absorb the custard and let the pudding sit until most of the liquid has been absorbed. Transfer the baker to the oven and bake, uncovered for 25 to 35 minutes, or until the custard has set and the edges of the bread are starting to brown. Serve warm with a little heavy cream poured over top.

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