Marmalade bread and butter pudding

Name: Marmalade bread and butter pudding
Prep time: 1 h 25 min
Cook time: 1 h
Total time: 2 h 25 min
Yield: Serves 6-8
Cuisine: British recipes
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

Published: 1 Apr 16
Updated: 18 Mar 24

Test kitchen approved

This classic British pudding, with its crunchy topping and custardy middle, is proper comfort food. The addition of marmalade adds extra warmth and stickiness too! A dessert that deserves only to be served with vanilla custard.

Looking for something a little more virtuous? Try our healthier bread and butter pudding.

Serves 6-8
Hands-on time 25 min, oven time 1 hour, plus chilling

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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

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.
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.
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.

Recipe from February 2016 Issue

Nutrition

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

delicious. tips

For an even more decadent dessert, use brioche instead of bread.
Make the pudding to the end of step 2 up to 24 hours in advance. Cover and chill.

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