Bread pudding of fruit, nut and rosemary bread

Preheat the oven to 170 ° C.

Grate the orange zest of the orange.

Mix the butter with the nutmeg, cinnamon and the grated orange zest of the orange.

Grease a low oven dish thinly with the butter.

Cut the fruit, nut and rosemary bread into 1 cm slices.

Brush both sides of the slices of bread with the butter and cut them diagonally. Place the cut slices in the ovenproof dish.

Split the eggs and use only the egg yolks.

Put the egg yolks and 1 egg in a bowl and mix in the sugar.

Pour the milk and the whipped cream into the bowl and add the vanilla pod and the marrow. Mix everything together well.

Halve the vanilla pod lengthwise and scrape out the marrow.

Pour the mixture over the bread and let stand for about 20 minutes so that the mixture pulls into the bread.

Place the dish in a roasting pan or in a large oven dish and pour in enough boiling water so that the water reaches halfway the scale.

Put everything carefully in the oven and bake for about 45 minutes or until the egg mixture has just solidified.

Heat just before the pudding is ready stirring the jam in a small saucepan.

Brush when the pudding is finished with the jam. Put in the oven for another 5 or 10 minutes until the top is deliciously caramelized.

Remove the pudding from the oven and allow it to cool slightly before serving.