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Bread and Butter Pudding With Marmalade Glaze

Makes 6 servings

• 1/2 stick (1/4 cup) butter, softened
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• Zest of 1 large orange
• 8 slices (1-inch thick) good-quality bread
• 9 egg yolks
• 1 egg white
• 3/4 cup superfine sugar
• 2 cups milk
• 2 cups whipping cream
• 1 vanilla bean, cut lengthwise, seeds removed
• 1/4 cup orange marmalade, warmed

Heat the oven to 350 degrees. Mix together the butter, nutmeg, cinnamon and orange zest in a small bowl; grease a medium oven-safe casserole with 1 teaspoon of this mixture. Butter the bread on both sides with the remaining butter; cut each slice in half diagonally. Transfer the slices to the buttered dish; set aside.

Whisk together the egg yolks and egg white in a large bowl. Whisk in the sugar; set aside. Heat the milk, cream, vanilla bean and seeds in a medium saucepan over medium heat until mixture is just warm, about 2 to 3 minutes. Pour the milk into the eggs, stirring all the time. Remove the vanilla bean; pour the mixture over the bread. Set aside to soak 20 minutes. Place the casserole in a larger roasting pan; pour in enough boiling water to come halfway up the side of the dish. Bake until the custard is just set, about 45 minutes.

Brush the marmalade over the top of the bread in the casserole. Bake until glazed, about 5 to 10 minutes; cool 20 minutes.

Per serving: 685 calories (60 percent from fat), 46 g fat (27 g saturated), 442 mg cholesterol, 58 g carbohydrates, 12 g protein, 320 mg sodium, 1 g fiber.

(Adapted from “Cook With Jamie by Jamie Oliver, Hyperion.)

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