橙皮果醬麵包布丁Marmalade Bread & Butter Pudding

marmalade bread pudding

材料:(6人份量)

麵包部分:4茶匙橙皮醬(可配合厚切橙皮)、50克軟無鹽牛油、1捏豆蔻粉、1捏肉桂粉、少許檸檬皮

布丁部分:6塊普通有皮方包(麥包或白麵包均可, 隔夜也可)、1/4杯紅莓乾、1/4杯果仁(果仁、開心果、合桃均可)、1隻大雞蛋、3隻蛋黃、1/4杯白砂糖、250 ml (2 杯) 半脫脂奶、290 ml (2 1/3杯) 忌廉、2/3茶匙雲尼拿油、1茶匙蔗糖

做法:

  1. 先在焗盤塗上一層牛油,另將牛油加入豆蔻粉、肉桂粉及檸檬汁攪勻調味。
  2. 將已調味的牛油及橙皮醬塗上三文治。將麵包切成三角型,逐層疊在焗盤上,周邊可隨意加入草莓乾及果仁。
  3. 將蛋黃及蛋白加入白糖並打勻待用,將鮮奶倒入鑊,加入忌廉及雲尼拿油,慢火加熱後即熄火,先將一半份量與蛋漿攪勻,之後再加入餘下一半。

4. 將已攪勻的蛋漿過篩後鋪上麵包表面並浸上至少20分鐘。 5. 將焗爐預熱至180°C,放入布丁及橙皮醬並焗40分鐘,當布丁慢慢脹起及呈金黃色即可加入吉士打醬。放涼10分鐘即可享用。

Ingredients (for 6 serve)

Part 1 : for the flavoured bread

  • 4 tbsp Seville orange marmalade (with thick cut orange peel)
  • 50 g unsalted butter, softened
  • 1 large pinch ground nutmeg
  • 1 large pinch ground cinnamon
  • 1 large pinch lemon peel

Part 2 : for the pudding

  • 6 pcs of bread (wheat or white bread are applicable)
  • ¼ cup dried cranberries
  • ¼ cup nuts (hazel nut or walnut or pistachio or almond也可)
  • 1 pc of egg and 3 egg york
  • 1/2 cup of white sugar
  • 250 ml (2 cups ) half skimmed milk
  • 290 ml (2 1/3 cups) cream
  • 2/3  vanilla pod or 1 teaspoon of vanilla essence
  • 1 tb spoon demerara sugar (optional)

Method :

  • Grease the baking dish with butter
  • Mix 100g butter with the nutmeg, cinnamon and lemon.
  • Use the flavoured butter and marmalade to make sandwiches. Cut each sandwich into triangles and layer into the dish. Scatter over the dried cranberries and nuts.
  • Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds.
  • Once the cream mix has come to be heated, remove from the heat and whisk half of it with the egg mixture, in order to temper the eggs. Add the egg mixture into the pan with the rest of the cream and milk
  • Sifting the mixture and pour over the bread and leave to soak for at least 20 minutes.
  • Preheat the oven to 180°C. Sprinkle the pudding with the demerara and bake the pudding for 40 minutes until puffed and golden with the custard beginning to set.
  • Allow to stand for 10 minutes before serving.

Special Thanks to Remy Ng for Recipe

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