Marmalade bread and butter pudding

Marmalade bread and butter pudding
  • Serves icon Serves 6-8
  • Time icon Hands-on time 25 min, oven time 1 hour, plus chilling

This classic pud is proper comfort food and the addition of marmalade makes it even more decadent.

Nutrition: per serving

Calories
464kcals
Fat
20.1g (10.6g saturated)
Protein
12.1g
Carbohydrates
57.9g (36.1g sugars)
Fibre
1.8g
Salt
0.7g
Calories
464kcals
Fat
20.1g (10.6g saturated)
Protein
12.1g
Carbohydrates
57.9g (36.1g sugars)
Fibre
1.8g
Salt
0.7g

Per serving (for 8)

Ingredients

  • 8 thick white bread slices
  • 80g unsalted butter, softened
  • 200g marmalade (with shreds)
  • 50g raisins
  • 4 medium free-range eggs, plus 2 extra yolks
  • 50g caster sugar
  • 400ml whole milk
  • 200ml single cream
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp ground cinnamon
  • 40g demerara sugar

You’ll also need

 

  • 2 litre ovenproof dish

Method

 

  1. Thickly spread one side of each bread slice with the butter and marmalade, then slice into 4 equal triangles. Arrange the bread in a 2 litre ovenproof dish, overlapping and layering the triangles. Sprinkle over the raisins.
  2. Mix the eggs and yolks, sugar, milk, cream, nutmeg and cinnamon in a jug, then pour evenly over the bread. Wrap the dish in cling film, then chill for at least an hour.
  3. Heat the oven to 170°C/150°C fan/gas 3½. Sprinkle the demerara sugar over the top of the pudding, then bake for 1 hour or until the custard is set and the bread is golden.

delicious. tips

  1. For an even more decadent dessert, use brioche instead of bread.

  2. Make the pudding to the end of step 2 up to 24 hours in advance. Cover and chill.

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