Bread and Butter pudding with marmalade glaze

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  I used to go to a restaurant to just have this dessert!.. The bread and butter pudding.. I used fruits loaf instead of just normal white bread to give a bit more fruity taste and texture ans a little tangy with Marmalade glaze.. Something a bit extra than traditional  bread and butter pudding. 
  
  
  Ingredients
  
  
  100 g unsalted butter, softened
• 1 large pinch ground nutmeg
• 1 large pinch ground cinnamon
• zest of 1 orange
• 8 x 1 cm slices good-quality fruit or raisin bread
• 9 large free-range eggs
• 140 g caster sugar
• 500 ml semi-skimmed milk
• 565 ml single cream
• 1 vanilla pod, scored lengthways and seeds removed
• 4 tablespoons good-quality fine-cut marmalade
  
  
  Method
  
  Preheat the oven to 180ºC. 
  Make the butter mixture by mixing the butter with the nutmeg, cinnamon and orange zest. Use a little of it to butter a medium-sized shallow, ovenproof dish.
  
  Butter the bread using the butter mixture, then cut each slice in half diagonally. Put the slices in your buttered dish. 
  
  
  Separate the eggs, reserving all 9 yolks but just 1 egg white. Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla extract.
  
  
  Pour into the eggs, stirring all the time, then pour the mixture over the bread and leave to soak for at least 20 minutes. 
  
  
  Put the dish in a roasting tray and pour in enough boiling water to come halfway up the side of the dish. Then put it in the preheated oven for about 45 minutes until the custard has just set. 
  
  
  Meanwhile, gently warm the marmalade in a saucepan, then remove the dish from the oven and brush the marmalade over the top of the bread. Pop the dish back into the oven for another 5 to 10 minutes. Allow it to cool and firm up slightly before serving.