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Golden bread and butter pudding in glass dish and in soft focus background are shown a blue and white striped jug and some stacked pastel pink and blue bowls.
Print Recipe

Marmalade Bread and Butter Pudding

Serves 6-8 depending on portion size - definitely 8 with custard or ice cream or after a big main course.
Course: Baking, Dessert
Cuisine: British
Keyword: bread and butter pudding, hot puddings
Servings: 8

Equipment

  • oven proof dish medium size approx 23cm

Ingredients

  • 8 slices bread or 10 if removing crusts
  • 3 tbsp butter
  • 200 g marmalade shredless is my preference here
  • 500 ml milk
  • 100 ml double cream I used Elmlea reduced fat version
  • 3 large eggs
  • 100 g sugar
  • 1 tsp vanilla extract
  • 1 tsp nutmeg
  • demerara sugar for sprinkling

Instructions

  • Preheat the oven to 160c / Gas 3. Spread the bread as if making sandwiches with the butter and marmalade. I prefer mine with shred removed but you can leave it in if you like.
  • Sandwich slices together then cut vertically into three strips. Arrange the strips in the dish, first one direction then the other, piling on top of each other and fitting snuggly.
  • Beat the milk, cream, eggs, sugar , vanilla and nutmeg together in a jug and whisk until the yolks have been broken. Slowly and evenly pour over the breadstrips.
  • Sprinkle demerara sugar over the top and bake for 50-60 minutes until puffed up. Key an eye on it that the top isn't scorching and cover loosely with foil in second half of cooking time if necessary. This pudding is best served warm.