Meyer Lemon Marmalade Bread Pudding
May be made ahead and refrigerated overnight for breakfast, brunch, dessert. Or, if you are feeling particularly frivolous, an afternoon snack.
Recipe type: Dessert, Brunch
Serves: 6-7 8 ounce ramekins
  • 1 loaf challah, brioche, or other good quality dense bread (about 1 pound)
  • 3½ cups half and half
  • 1 cup granulated sugar (make it a scant cup if you like less-sweet desserts)
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla extract (or one vanilla bean, cut a slit lengthwise)
  • ½ cup Meyer lemon marmalade, plus additional for glazing (for a quick variation, use store-bought marmalade)
  • 2 tablespoons butter
  1. Preheat the oven to 325˚ F and set an oven rack in the middle position. Butter ramekins and set aside.
  2. Prepare the Bread:
  3. Remove the crust from the bread using a serrated knife. Don’t worry if bits of the crust remain in the creases of the bread. Cut bread into 1 inch cubes and put onto a baking sheet. Toast bread for 20 minutes. Remove from oven and allow to cool on the baking sheet for 5 minutes.
  4. Melt Butter and Marmalade:
  5. Heat marmalade and butter in a small saucepan until butter melts. Gently toss the bread cubes with the marmalade-butter mixture in a large bowl and set aside.
  6. Make the Custard:
  7. •Heat the half and half and vanilla bean (if using) in a medium saucepan over medium heat until it just begins to simmer. Remove from the heat. (if using vanilla bean, scoop out the middle with a small spoon and whisk into the half and half).
  8. •In a medium bowl, whisk together the eggs, egg yolks, sugar and vanilla extract.
  9. Temper the eggs: (Combining hot liquid with cool eggs will probably result in scrambled eggs. “Tempering” allows the eggs and half and half to be combined gradually into a silky custard). ½ cup at a time, slowly pour the half and half into the egg mixture, whisking constantly until all of the half and half is combined.
  10. Pour the custard over the bread cubes, lightly tossing to combine. Allow to sit for 30 minutes, occasionally pushing down the cubes into the custard with a spoon or spatula.
  11. Distribute the bread-custard mixture into the buttered ramekins. Cover with plastic wrap and refrigerate overnight, or bake for 25 minutes, or until the tops of the pudding start to turn golden. Spoon 1 teaspoon marmalade over top of each ramekin. Bake for an additional 5 minutes.
  12. If refrigerating, allow ramekins to sit at room temperature for about 30 minutes before baking.
Recipe by Spoon With Me at