There’s something about the scent of citrus that uplifts us from the gloom of winter. Orange marmalade in particular has an aroma that’s incredibly tempting. Add this scintillating smell to a bread pudding and you have created a comfort food to wrap your senses around and not let go. Toss in a splash, if you’d like, of the orange-flavored brandy, Grand Marnier.
Orange is perhaps the most popular of the citrus fruit marmalades, but this popular preserve, which contains not only the fruit but also bits of the peel or zest, can also be made with lemons, limes, blood oranges, and grapefruit. As an alternative to the marmalade in this recipe, however, you can also substitute other textured jams or such as peach or strawberry preserves.
Let your slow cooker do most of the work while you anticipate this lovely treat. It takes at least two hours on the HIGH level to cook completely. While it’s “baking,” the pudding will puff up to at least twice its original size. Do not be tempted to take the cover off and peek too often, or the custard could fall earlier than it is ready.
Orange Marmalade Bread Pudding in Slow Cooker
Butter or cooking spray
5 to 6 cups white or egg bread, cut into cubes
1-1/4 cups orange marmalade
1 cup milk
1 cup half & half
1/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon Grand Marnier (optional)
Coat bottom and sides of slow cooker bowl with butter or cooking spray. Place bread cubes in cooker bowl. Pour marmalade over bread and stir to combine. In bowl, whisk together milk, half & half, sugar, eggs, vanilla, and Grand Marnier, if using. Pour mixture over bread. Insert bowl into slow cooker, cover, and cook on HIGH for 2 to 2-1/2 hours, or until puffed up and fully cooked in center. (Insert knife to test for doneness.) Serve warm topped with whipped cream or topping. Serves 8
(Note: Other thick, textured preserves such as peach or strawberry also work well in this pudding.)
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