Ginger English Muffin Bread Pudding with Grapefruit Rind Marmalade
Yields: 6 servings
4 large eggs
¾ cup plus 2 teaspoons turbinado sugar, divided
4 cups half-and-half
⅓ cup crystallized ginger, coarsely chopped
4 Wolferman’s Blueberry English Muffins, cut into 1-inch-cubes
4 tablespoons unsalted butter, softened
2 teaspoons turbinado sugar, or other coarse sugar
Powdered sugar for garnish
Zest of 1/2 lemon (optional)
Grapefruit Rind Marmalade:
Rind from 2 grapefruits
1 ½ cups granulated sugar
½ cup water
¼ teaspoons Kosher salt
For the marmalade: in a medium heavy-bottomed saucepan combine all ingredients. Bring to a boil and reduce to a gentle simmer for 3 hours. If marmalade is too thick, periodically stir in one tablespoon of water at a time to add more moisture. Let cool completely.
Transfer to an airtight container and store in refrigerator for up to 6 months.
For the bread pudding: Preheat oven to 325 degrees F. In a large bowl, whisk together eggs, a big pinch of salt, 3/4 cup sugar, and half-and-half. Stir in ginger and Wolferman’s Blueberry English Muffins and toss to coat. Set aside.
In a 12” non-stick skillet, grease bottom and sides with butter. Add custard mixture and sprinkle with remaining sugar. Top with spoonfuls of marmalade and let stand for 10 minutes for the flavors to combine.
Bake for 60-65 minutes, until custard has set and top is golden brown. Let cool slightly and garnish with powdered sugar and lemon zest (if using). Serve warm.