This purports to be a breakfast. But I would definitely class it as more of a dessert. It's very tasty. But it's basically all starch (with some sugar and fat thrown in for good measure). So I definitely wouldn't normally want to serve it for breakfast. Especially not as the sole offering. It's simultaneously too rich and yet not filling enough. But it does make for a lovely treat along with or after a meal.

Photo goes here.

Orange Marmalade Bread Pudding

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 3 Tbsp. butter
• 1 loaf (~450g) bread (preferably brioche or challah), ends trimmed and sliced
• 5 large eggs
• 1 large egg yolk¹
• 2 c. milk
• 3/4 c. heavy (35%) cream
• 70g sugar
• 1 tsp. vanilla extract
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/2 c. orange marmalade
• whipped cream, to serve (optional)

Directions

1. Grease a 23x33cm (9x13") baking dish.
2. Spread the butter over the bread slices, then cut the slices in half and layer them (overlapping slightly) into the prepared baking dish.
3. Beat the eggs with the yolk, milk, cream, sugar, vanilla, salt, cinnamon, and nutmgeg.
4. Pour the egg mixture over the bread slices.
5. Let stand for ~30 minutes, pressing the bread down into the custard periodically.
6. Meanwhile, preheat oven to 160°C (325°F).
7. Bake at 160°C (325°F) for 30-35 minutes.
8. Meanwhile, gently warm the marmalade over low heat, stirring often.
9. Remove the pudding from the oven and brush it with the warm marmalade.
10. Return to oven and bake for another 10-15 minutes.
11. Remove from oven and let stand for 10-15 minutes before serving.
12. Serve with fresh fruit and/or whipped cream.

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¹ The original recipe called for making a richer custard using 3 large eggs and 5 yolks. I didn't want to have to deal with that many surplus egg whites on this occasion though, so I adjusted it to use more whole eggs and just the one extra yolk. ^Back

I've had this recipe bookmarked for ages. I was just waiting for pumpkin to go on sale so I could make it. Now I'm working my way through all the pumpkin-y recipes that I'd been eyeing up all year.

These muffins are pretty good, but I feel like there's room for improvement. I only made one small adjustment this time -- swapping out some of the white flour for whole wheat -- but I think I'd make even more changes next time. The recipe that follows reflects my suggested changes, not what I actually did. Approach with caution as it is, as yet, untested.

Pumpkin-Marmalade Muffins

Adapted from Weight Watchers

Ingredients

• 2/3 c. whole wheat flour
• 1/2 c. all-purpose flour
• 1/2 c. quick oats
• 1/2 Tbsp. stevia
• 1/2 tsp. coarse sea salt, ground
• 1 tsp. mixed spice
• 1/4 tsp. ground cinnamon
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 c. pumpkin purée
• 1/2 c. marmalade
• 6 Tbsp. (90mL) frozen orange juice concentrate, thawed
• 1 large egg
• 1 Tbsp. canola oil
• 1 Tbsp. applesauce
• 1 tsp. vanilla extract
• 1 c. chopped walnuts

Directions

1. Preheat the oven to 180°C (350°F) and grease a muffin tin. This recipe should make 15-18 regular (2"/5cm diameter) muffins.
2. Combine the flours, oats, stevia, salt, mixed spice, and cinnamon.
3. Sift in the baking powder and baking soda and mix well.
4. In a large measuring cup, combine the pumpkin, marmalade, orange juice concentrate, egg, oil, applesauce, and vanilla and mix well.
5. Add the wet ingredients to the dry and stir to combine.
6. Stir in the walnuts.
7. Spoon the batter into the wells of the muffin tin(s), filling each well 2/3-3/4 full.
8. Bake at 180°C (350°F) for 25 minutes.
9. Remove from oven and let cool in tin for 5-10 minutes.
10. Turn muffins out onto a wire rack to finish cooling.
11. If there's any batter left, regrease tin and repeat baking process.