Prepare this the night before, hold it in the refrigerator overnight, then slide it into the oven after you take the turkey out. Adapted from “Gorgeous Desserts,” by Annie Bell. Serves 6.
Ingredients
Salted butter, softened
6 thin slices day-old white bread with crusts
1/2 cup marmalade
1 1/4 cups heavy cream
1 1/4 cups fresh orange juice
8 medium egg yolks
1/2 cup sugar
Directions
Butter the slices of bread on one side and spread with the marmalade. Cut them into 2 triangles and lay these in two rows of overlapping slices, marmalade-side up, along the length of a shallow ovenproof dish, one that will fit into a roasting pan to make a water bath. Arrange the rows at an angle to each other so the surface is even.
Pour the cream and orange juice into a small pan and bring to a boil. Whisk the egg yolks and sugar in a small bowl, then whisk in the hot cream and orange mixture and return to the pan. Gently heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of it. Pour this through a strainer onto the bread as evenly as possible. Gently press down with the spoon to coat the bread thoroughly and let stand at least 15 minutes or up to overnight.
Preheat the oven to 400. Create a water bath by placing the gratin dish in a roasting pan or other large shallow pan with warm water that comes two thirds of the way up the sides of the gratin dish. Bake for 30-35 minutes until the custard has set on top, the edges of the bread are golden and crisp, and the marmalade is sticky and glazed.
