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1
Remove the crust from the loaf of bread and slice into 1/2-inch thick slices.
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2
Reserve 5 slices for the top.
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3
Cut the remaining bread into cubes.
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4
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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5
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
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6
Set aside to infuse for 10 minutes.
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7
In a large mixing bowl, whisk the eggs and sugar together.
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8
Whisking constantly, gradually add the hot cream mixture.
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9
Strain into a large bowl to smooth the mixture and remove the vanilla bean.
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10
Take 1/4 of the custard, pour it into a pan with walls, and soak the slices as if for French toast.
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11
Pour the remaining custard over the cubes and let soak 30 minutes, gently turning the bread over once.
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12
Fill a 2-quart souffle dish halfway with soaked bread cubes.
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13
Spoon a layer of marmalade or jam onto the soaked cubes, then top off with more bread cubes.
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14
Spoon another layer of marmalade or jam over the cubes and top with the soaked slices, overlapping them decoratively.
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15
If there is any remaining custard, pour it onto the slices to let it soak in.
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16
Let soak in the refrigerator another 30 minutes (or overnight).
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17
Preheat oven to 350 degrees F. Place the baking dish in a hot water bath.
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18
Bake until just set and very light golden brown on top, about 35 to 40 minutes.
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19
Dust with confectioners' sugar and place under the broiler 1 to 2 minutes caramelize slightly.
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20
Serve warm or chilled.
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21
Notes about the recipe: I love making all kinds of bread pudding and I really love using leftovers so this is on of my favorite recipes.
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22
I travel a lot and so stay in hotels where I come across those cute little irresistible jars of jams.
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23
They always seem to make it into my suitcase, and into my kitchen at home.
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24
This is a great way to clear the shelf of them, only to make room for the next batch, I've noticed.
