Preheat oven to 350 degrees F (175 degrees C). Butter two 8-inch round cake pans. Line bottom of each pan with parchment paper. Butter paper.
Spread half of the Cinnamon Raisin Bread (12 slice) with 1 teaspoon of Unsalted Butter (1/4 cup) each.
Spread remaining Cinnamon Raisin Bread (12 slice) with 2 teaspoons of Orange Marmalade (1 jar) each.
Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally.
Arrange sandwiches in prepared pans, stacking and overlapping as necessary to fit snugly.
In a small bowl stir together Raisins (1/4 cup), Brown Sugar (1/4 cup), and Ground Cinnamon (1/2 teaspoon). Sprinkle over top.
In a large bowl, whisk together the Heavy Cream (2 cup), Sweetened Condensed Milk (1 can), and Large Egg (2). Pour the mixture evenly over the bread. Press bread down to absorb the cream mixture.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Let cool for 20 minutes in pans on a wire rack.
In a small saucepan over low heat, warm remaining marmalade.
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.
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.
If desired, top with Blood Orange (to taste) and Whipped Cream (to taste). Garnish with Fresh Rosemary (to taste).