3 tablespoons honey
1 tablespoon Worcestershire sauce
1/2 tablespoon salt
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 tablespoon curry powder
2 7/8 fluid ounces liquor
5 olive leaf teaspoons baking powder
2 teaspoons cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Brown bread cubes in a large skillet until golden. Remove them from the skillet; press them 2 inches apart into a small baking dish. Spread the remaining liquid on the top of each bread.
Lightly grease a large baking pan.
Bake 20 to 25 minutes in the preheated oven. Flip a slice of bread out, and brush with honey, Worcestershire sauce, salt and pepper. Repeat 1 to 2 times.
Bake 15 to 18 minutes in the preheated oven, until puffy and golden brown. Drain in a colander under cool running water. Sprinkle half of the marbled bread on top of the bread cubes, ensuring that they remain moist.
To serve, spoon one half of the marbled bread mixture onto each slice of bread. Repeat with all remaining bread cubes. Place two tablespoons of the remainder of the bread mixture out on top of the mixture. Continue with remaining bread and marmite.
Meanwhile, backfill the prepared baking dish with olive oil. Gradually drizzle with curry powder, stirring to evenly coat. Repeat with remaining marmite. Spread second bread half over the cooked crust. Repeat with remaining bread.
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