Try one of our old fashioned desert
Raisin Pecan Bread Pudding With Orange Marmalade
2 C. heavy cream
Pinch of salt
1 vanilla bean, split and scraped
1/2 C. sugar, plus more for coating the ramekins
3 large egg yolks
1 loaf raisin pecan bread, crusts removed and cubed
1 T. unsalted butter for greasing the ramekins
1 (8-oz.) jar orange marmalade
In a saucepan, heat the cream, salt, vanilla bean and 1/2 cup of sugar over
medium flame. Bring to a simmer, stirring to make sure the mixture doesn't
scorch. Remove from the heat.
In a large bowl, beat the egg yolks until thick and frothy. Temper the egg yolks
by very gradually pouring in the hot cream mixture and whisking constantly,
until all is incorporated and evenly blended -- taking care not to scramble the
eggs. Add the bread cubes to the custard mixture and mix well so that all the
bread is submerged in the liquid. Let it soak for 15 minutes to absorb the
flavor. In the meantime, preheat the oven to 350 degrees and butter and sugar
the bottom and sides of six individual ramekins.
Fill each ramekin halfway with the bread pudding. Make an indent in the center
of each and fill with a spoonful of orange marmalade. Cover with the remaining
bread pudding, filling each to the top. Place the ramekins on a sheet tray and
bake for 25 minutes until set. Dust with confectioners sugar before serving.
Makes 6 servings.