Cuthbert’s marmalade bread and butter pudding
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
70
MINUTES
CUISINE
COURSE
Dessert
Method
Preheat the oven to 180˚C.
Butter the bread and spread marmalade on each slice.
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.
Place the cream and milk in a saucepan and bring to just under the boil.
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.
Pour this custard over the bread and leave it to soak for 10 minutes.
Place in a bain marie (water bath) and cook in the preheated oven for one hour.
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
Preheat the oven to 180˚C.
Butter the bread and spread marmalade on each slice.
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.
Place the cream and milk in a saucepan and bring to just under the boil.
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.
Pour this custard over the bread and leave it to soak for 10 minutes.
Place in a bain marie (water bath) and cook in the preheated oven for one hour.
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.
