Marmalade Bread And Butter Pudding

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’s 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

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 6 slices thick soft white bread
  • 150g chunky marmalade
  • 375ml milk
  • 125ml thick cream
  • 4 eggs
  • 50g butter
  • 70g white sugar
  • Zest of 1 orange, finely grated
  • Zest of 1 lime finely grated
  • 30g plus 20g sultanas or raisins
  • 30ml brown sugar


  1. Pre-heat the oven to 180 C / 350 F
  2. Butter each slice of bread and generously spread the marmalade on three slices of bread
  3. Place the remaining buttered slices face down on the marmalade slices to make 3 large sandwiches
  4. Spread a little butter on top of each sandwich
  5. Cut each sandwich into triangles
  6. Butter a baking dish
  7. Arrange the sandwiches butter side up, overlapping each other in the baking dish
  8. Place 30g of the sultanas in between the triangles in the dish
  9. Place the milk, cream, eggs, white sugar, and orange and lime zest into a bowl and whisk to combine
  10. Pour the liquid all over the bread and rest for 10 minutes
  11. Scatter the remaining 20g of sultanas and the brown sugar over the top of the pudding
  12. Bake for 35 to 40 minutes until golden and crunchy on top and just set underneath
  13. Set aside to rest for 30 minutes before serving
  14. Top it off by serving with custard or cream
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10/03/2022 03:08 am GMT

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