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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 1/2-inch slices.
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3
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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4
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
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5
Set aside to infuse 10 to 15 minutes.
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6
In a large mixing bowl, whisk the eggs and sugar together.
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7
Whisking constantly, gradually add the hot cream mixture.
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8
Strain into a large bowl to smooth the mixture and remove the vanilla bean.
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9
In the bottom of a baking dish, place a layer of bread slices.
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10
Pour half the custard over the slices and let soak 15 minutes.
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11
Meanwhile lay the other half of the slices in another pan.
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12
Pour the remaining custard over the bread to soak it.
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13
Spread the marmalade over the soaked bread in the baking dish then cover it with the other soaked bread slices.
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14
Arrange the pudding in a hot water bath.
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15
Bake until just set and very light golden brown on top, about 30 to 35 minutes.
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16
Dust with confectioners' sugar and broil until sugar is slightly caramelized.
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17
Serve warm or chilled.
