- 3 eggs
- 1/3 Cup sugar
- 2 Cups milk
- 1/2 Cup orange juice
- 1 Tablespoon grated orange zest
- 1 Teaspoon vanilla extract
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon freshly grated nutmeg
- 1/2 Teaspoon grated lemon zest
- 12 Slices firm textured white bread, lightly toasted with crusts removed and divided
- 3 oranges
- 11/2 Cups California raisins, divided
- 3 Tablespoons orange marmalade
- sifted powdered sugar
In a large bowl, beat eggs with an electric mixer. Add sugar, a little at a time. Beat until mixture ribbons when beater is lifted, 8 to 10 minutes. Add milk, orange juice, zests, vanilla and spices. Beat until combined. Line a buttered 9-inch square baking dish with 4 slices of bread. Peel and segment oranges, carefully remaining pith and all white membrane. Cut into small pieces to make 2 cups. Top bread with half orange pieces and half raisins. Spoon one-third of custard over mixture. Add another layer of bread, top with remainig orange pieces and raisins. Spoon half remaining custard over mixture. Top with remaining bread slices. Spoon remaining custard over bread. Carefully pressing down on top layer so that it is covered with custard. Cover with plastic wrap and chill 1 hour or overnight.
Heat oven to 350°F. Spread orange marmalade on top of pudding. Set baking dish in a large baking pan, adding enough hot water to larger pan to reach halfway up the sides of dish. Bake at 350°F for 1 hour or until puffed, golden brown, and sharp knife inserted in center comes out clean. Let cool. Serve warm, sprinkled with powdered sugar.