Cuthbert’s marmalade bread and butter pudding

Recipe by:

This exciting twist on the classic bread and butter pudding infuses a zesty, summertime citrus flavour - serve with custard or softly whipped cream

Cuthbert’s marmalade bread and butter pudding

SERVES

8

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

70

MINUTES

CUISINE

COURSE

Dessert

Method

  1. Preheat the oven to 180˚C.

  2. Butter the bread and spread marmalade on each slice.

  3. Arrange the bread in the gratin dish or in individual cups or bowls (cut the slices if you need to). I like to have overlapping triangles of bread on the top layer.

  4. Place the cream and milk in a saucepan and bring to just under the boil.

  5. While it’s heating up, in a separate bowl whisk the eggs and the sugars, then pour the hot milk and cream in with the eggs and whisk to combine.

  6. Pour this custard over the bread and leave it to soak for 10 minutes.

  7. Place in a bain marie (water bath) and cook in the preheated oven for one hour.

  8. The top should be golden and the centre should be just set. Serve with softly whipped cream and marmalade sauce. If you want to make this a day ahead, don’t heat up the milk and cream, just pour it cold over the bread.

Ingredients

  • 12 slices white bread (Cuthberts from Midleton), crusts removed

  • 50g butter, softened 

  • 3 tbsp marmalade

  • 450ml cream

  • 225ml milk

  • 4 eggs

  • 150g caster sugar

  • 2 tbsp granulated sugar

  • softly whipped cream

  • marmalade sauce

Method

  1. Preheat the oven to 180˚C.

  2. Butter the bread and spread marmalade on each slice.

  3. Arrange the bread in the gratin dish or in individual cups or bowls (cut the slices if you need to). I like to have overlapping triangles of bread on the top layer.

  4. Place the cream and milk in a saucepan and bring to just under the boil.

  5. While it’s heating up, in a separate bowl whisk the eggs and the sugars, then pour the hot milk and cream in with the eggs and whisk to combine.

  6. Pour this custard over the bread and leave it to soak for 10 minutes.

  7. Place in a bain marie (water bath) and cook in the preheated oven for one hour.

  8. The top should be golden and the centre should be just set. Serve with softly whipped cream and marmalade sauce. If you want to make this a day ahead, don’t heat up the milk and cream, just pour it cold over the bread.