Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or a deep 2-quart casserole with butter.

Cube the bread. Cut the bread into 1- to 1.5-inch cubes. If it’s very fresh, spread on a baking sheet and toast for 8–10 minutes to dry it out a bit.

Make the custard. In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, orange zest, cinnamon, and salt until smooth.

Flavor with marmalade. Warm the marmalade in the microwave for 20–30 seconds to loosen. Whisk 1/2 cup of it into the custard. Reserve the remaining 1/4 cup for later.

Combine and soak. Add the bread cubes to the bowl and gently fold to coat every piece. Let it sit for 10–15 minutes, stirring once or twice so the custard absorbs evenly.

Add extras (optional). Fold in raisins, apricots, or chocolate chips if using. Don’t overmix—keep the bread chunks intact.

Transfer to the dish. Pour the mixture into the prepared pan. Drizzle the melted butter over the top for extra golden edges.

Marble with marmalade. Dollop the remaining 1/4 cup marmalade over the top in small spoonfuls. Use a knife to gently swirl it into the top layer.

Bake. Bake for 40–50 minutes, until the center is set but still tender and the top is browned and crisp at the edges. A knife inserted near the center should come out mostly clean with a few moist crumbs.

Finish and rest. Let the pudding rest for 10–15 minutes. For shine, warm a tablespoon or two of marmalade and brush it over the top. Serve warm as is, or with whipped cream.