White Chocolate Bread Pudding with Orange Marmalade

Bread Pudding

1.25 quarts heavy cream 1.25 quarts milk
2 cups sugar
7 whole eggs

250 grams white chocolate pieces 1 Tbsp Vanilla Bean Extract

5 cups, loosely packed 1⁄2 inch diced brioche bread

 

1. Bring cream, milk, and vanilla to a boil. add chocolate. Stir in to dissolve.

2. In a bowl, whisk sugar and eggs until light and fluffy.

3. Slowly whisk one-third hot mixture to eggs. then mix hot egg mixture back to remaining

   milk (tempering).

4. Add cubed bread to the custard in a bowl and allow to soak for at least 20 mins before

   using.

5. Butter 8 4 ounce ramekins and fill each with the bread/custard mixture.

6. Bake in a water bath at 325 degrees for 33 minutes.

Orange Marmalade

5 oranges
1 lemon, juice, and zest 6 cups water
1700 grams sugar

1. Thinly slice and quarter oranges

2. add to a pot with lemon and water

3. bring to a boil and then simmer for 40 minutes

4. whisk in sugar to orange mixture

5. cook to 222 degrees using a candy thermometer

6. allow to cool and put in pint containers