Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Butter two 8-inch round cake pans. Line bottom of each pan with parchment paper. Butter paper.
Step 2
Spread half of the
Cinnamon Raisin Bread (12 slices)
with 1 teaspoon of
Unsalted Butter (55 g)
each.
Step 3
Spread remaining
Cinnamon Raisin Bread (12 slices)
with 2 teaspoons of
Orange Marmalade (1 jar)
each.
Step 4
Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally.
Step 5
Arrange sandwiches in prepared pans, stacking and overlapping as necessary to fit snugly.
Step 6
In a small bowl stir together
Raisins (35 g)
,
Brown Sugar (55 g)
, and
Ground Cinnamon (1 g)
. Sprinkle over top.
Step 7
In a large bowl, whisk together the
Heavy Cream (480 mL)
,
Sweetened Condensed Milk (1 can)
, and
Farmhouse Eggs® Large Brown Eggs (2)
. Pour the mixture evenly over the bread. Press bread down to absorb the cream mixture.
Step 8
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Step 9
Let cool for 20 minutes in pans on a wire rack.
Step 10
In a small saucepan over low heat, warm remaining marmalade.
Step 11
Loosen the sides of the bread pudding from the pans. Invert one pan onto a platter, then shake gently to loosen bottom. Remove parchment. Spread with half of the warm marmalade.
Step 12
Invert the second pan onto a baking sheet or wire rack, then invert it again onto a rimless baking sheet so top faces up. Gently slide it onto the first layer. Top with the remaining marmalade.
Step 13
If desired, top with
Blood Oranges (to taste)
and
Whipped Cream (to taste)
. Garnish with
Fresh Rosemary (to taste)
.
