Craving a dessert to brighten up a chilly day? This Bread and Butter Pudding with our Seville Orange Marmalade is pure comfort, blending buttery layers and creamy custard with a zesty twist. It’s like a warm hug in dessert form, and super easy to make too!
Ingredients:
- 8 slices of day-old bread (about 300g), preferably brioche or white bread
- Butter, softened, for spreading
- 3-4 tablespoons of Dockyard Jam Factory Seville Orange Marmalade
- 3 large eggs
- 500ml whole milk
- 100g caster sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Ground cinnamon, for dusting
- Demerara sugar, for sprinkling
Method:
- Prepare the Bread:
- Preheat your oven to 180°C / Gas Mark 4.
- Lightly butter the slices of bread on one side.
- Assemble the Pudding:
- Spread each slice generously with Dockyard Jam Factory Seville Orange Marmalade.
- Cut each slice into triangles or halves, and arrange them in a buttered ovenproof dish, overlapping slightly.
- Make the Custard:
- In a mixing bowl, whisk together the eggs, milk, caster sugar, vanilla extract, and orange zest until well combined.
- Pour and Soak:
- Slowly pour the custard mixture over the bread slices, ensuring all are evenly soaked. Allow the custard to soak into the bread for about 15 minutes.
- Bake:
- Sprinkle the top with a dusting of ground cinnamon and a scattering of demerara sugar.
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the pudding is golden and set, with a slight wobble in the centre.
- Serve:
- Remove from the oven and let it sit for a few minutes before serving.
- Optionally, serve with a dollop of clotted cream or vanilla ice cream for added indulgence.
Tips:
- Ensure the bread is slightly stale for better absorption of the custard.
- Adjust sweetness to your taste by varying the amount of sugar or marmalade used.
- Experiment with different types of bread or our jams for unique variations!