Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Fruity Marmalade Bread and Butter Pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Fruity Marmalade Bread and Butter Pudding

    The rich bread used here is already packed full of fruit - then simply spread with marmalade for a deliciously old-fashioned pudding. Serve warm with single cream or warm custard.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 6


    • 25g unsalted butter, slightly softened
    • 8 slices Waitrose Richly Fruited Bread, crusts left on
    • 4 tbsp Waitrose Three Fruit Marmalade
    • 450ml semi-skimmed milk
    • 3 large eggs
    • 25g golden caster sugar


    1. Preheat the oven to 180°C, gas mark 4. Lightly grease a 1.5-litre ovenproof dish. Lightly butter the bread slices, then spread with a little of the marmalade. Cut each slice into quarters diagonally then layer the pieces in the prepared dish as neatly as possible.
    2. In a jug, beat the milk, eggs and sugar together lightly, using a fork. Pour the milk mixture evenly over the bread and bake in the oven for 35-40 minutes until the top is golden brown and the custard has lightly set.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you do not have fruited bread, use any leftover bread cut thinly from a small loaf (an ideal way to use up stale bread). Sprinkle some currants and candied peel over before adding the milk. Substitute the caster sugar for demerara sugar, adding an extra sprinkling over the top just before cooking for a delicious, sweet, crunchy crust.


    Average user rating

    4 stars