Bread and butter pudding is a traditional, simple, scrumptious British pudding that originated as a way to put stale bread to good use.
Drenched in a basic vanilla egg custard and enriched with a variety of fruit, it’s a resourceful and economical dish for any pocket, which helped turn it into a traditional delight for all families, whether you lived upstairs or downstairs.
Today, bread and butter pudding has evolved into all kinds of varieties, sometimes replacing sliced bread with brioche, panettone, croissant, challah or kitke, and even waffles.
More adventurous bakers have imbued the classic recipe with chocolate, marsala, brandy and even liqueurs. There is no end when it comes to imagining new ways to give this sweet treasure a stylish makeover.
Bread and butter pudding is an evergreen, tummy-warming and comforting dessert. It satisfies all tastes and has long been a familiar favourite at our family gatherings, whether Christmas day buffets or Sunday lunch afters.
Marmalade Bread and Butter Pudding
- 6 slices thick soft white bread
- 150 ml chunky marmalade melted
- 375 ml milk
- 125 ml thick cream
- 4 eggs
- 50 g butter
- 70 g white sugar
- zest of 1 orange finely grated
- zest of 1 lime finely grated
- 30 g plus 20g sultanas or raisins
- 30 ml brown sugar
- Preheat the oven to 180C
- Butter each slice of bread and generously spread the marmalade on three slices of bread
- Place the remaining buttered slices face down on the marmalade slices to make 3 large sandwiches
- Spread a little butter on top of each sandwich
- Cut each sandwich into triangles
- Butter a baking dish
- Arrange the sandwiches butter side up, overlapping each other in the baking dish
- Place 30g of the sultanas in between the triangles in the dish
- Place the milk, cream, eggs, white sugar, and orange and lime zest into a bowl and whisk to combine
- Pour the liquid all over the bread and rest for 10 minutes
- Scatter the remaining 20g of sultanas and the brown sugar over the top of the pudding
- Bake for 35 to 40 minutes until golden and crunchy on top and just set underneath
- Set aside to rest for 30 minutes before serving
The beauty and performance of Emile Henry's iconic pie dish elevates pie baking from plain ordinary to ceramic art, as it insulates and evenly distributes heat during baking.
The result is a feast for both the eyes and the palate.