This delightful bread and butter pudding is based on the classic version but all dressed up! A gorgeous crunchy, slightly zesty top contrasts wonderfully with the soft, fluffy inside of light custard-soaked bread. So simple and so spectacular – it should definitely be a regular on the winter menu.
Serves 4 – 6
What you need…
18 x 23cm baking dish, about 5cm deep, lightly buttered
6 slices bread from a large loaf
50g softened butter
2 rounded tablespoons thick cut orange marmalade
60ml milk (or Oatly if you want to cut down on dairy)
60ml double cream
3 large eggs
1 tablespoon demerara sugar
25g candied peel, finely chopped
What to do…
Pre-heat oven to 180°c / 350° f / gas 4.
Generously butter the bread slices on one side, then spread the marmalade over three of them and put the other three slices on top, effectively creating marmalade sandwiches. Spread the rest of the butter across the top slice of each sandwich and cut each one into quarters to make little triangles.
Arrange the sandwiches, butter side up, overlapping each other and almost standing upright in the baking dish.
Whisk the milk, cream, eggs and sugar together and pour the mixture over the bread, ensuring that all the bread is moistened. Scatter the candied peel over the top with demerara sugar. Pop in the oven and bake for 35 – 40 minutes until it’s puffy and golden – the smell as it’s cooking is absolutely divine.
Serve your marmalade bread and butter pudding straight away, perhaps with a little double cream.
I then leave what’s left over on the worktop to cool down before it goes in the fridge for the next day. However, the fact that I leave a teaspoon in it as well means that very little actually makes it to the fridge – it’s just too tempting!
Try different breads, rather than just plain white, especially those with added fruit.
It couldn’t be easier: make a few marmalade sandwiches, a bit of whisking, a smidge of scattering and the job’s done!