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1
Preheat the oven to 350 degrees.
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2
Cut the crusts off the bread and cut into 1-inch cubes.
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3
You should have about 10 1/2 cups of cubes.
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4
Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes.
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5
Watch carefully to make sure they do not brown too much; set aside to cool.
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6
Leave the oven on.
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7
In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
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8
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
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9
Set aside to infuse 10 to 15 minutes.
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10
In a large mixing bowl, whisk the eggs and sugar together.
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11
Whisking constantly, gradually add the hot cream mixture.
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12
Strain into a large bowl to smooth the mixture and remove the vanilla bean.
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13
Add the bread cubes, toss well, and let soak until absorbed.
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14
Fold the mixture occasionally to ensure even soaking.
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15
In a food processor pulse the berries to roughly chop them.
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16
Fold them into the soaked bread cubes carefully.
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17
Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way.
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18
Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture.
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19
Arrange the puddings in a hot water bath.
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20
Bake until set and golden brown on top, about 30 minutes for individual puddings.
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21
Serve warm or chilled, dusted with confectioners' sugar.
