zoom Marmalade-sandwich bread & butter pudding
  • Save to your scrapbook
  • Save to your scrapbook

    Marmalade-sandwich bread & 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

    Marmalade-sandwich bread & butter pudding

    • Preparation time: 15 minutes, plus standing
    • Cooking time: 35 minutes
    • Total time: 50 minutes, plus standing

    Serves: 6 - 8


    Butter, for greasing
    8 tbsp Seville orange marmalade
    400g sliced brioche loaf, a day old 
    2 balls stem ginger in syrup, drained and finely chopped 
    2 large Waitrose British Blacktail Free Range Eggs, plus 3 yolks 
    500ml double cream 
    250ml semi-skimmed milk 
    1 vanilla pod, seeds scraped
    3 tbsp demerara sugar


    1. Generously butter a 2-litre ovenproof dish. Use the marmalade to make sandwiches with the brioche. Cut each sandwich into triangles and layer into the dish. Scatter over the chopped stem ginger. 

    2. Whisk together the eggs, yolks, cream and milk with the vanilla seeds. Pour over the brioche then cover and leave to stand for at least 30 minutes.

    3. Preheat the oven to 180°C, gas mark 4. Sprinkle the brioche with the sugar and bake for 35 minutes until puffed and golden with the custard beginning to set. Allow to stand for 10 minutes before serving.

    Your recipe note

    Edit your recipe note

    You can prepare this pudding a day ahead: make to the end of step 2 and leave to stand overnight in the fridge before continuing from step 3.

    Click here to watch this recipe being made.


    Average user rating

    4 stars