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    Seville orange bread & butter pudding

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    Seville orange bread & butter pudding

    • Preparation time: 10 minutes, plus cooling and soaking
    • Cooking time: 40 minutes
    • Total time: 50 minutes, plus cooling and soaking

    Serves: 4


    1 Waitrose & Partners Richly Fruited Loaf, all but the end slices
    30g salted butter, very soft
    ½ tsp ground cinnamon
    3 medium Clarence Court Burford Brown Eggs
    2 tbsp golden caster sugar, plus ½ tsp
    600ml whole milk
    2 Cooks’ Ingredients Marmalade Oranges, zest
    Icing sugar, to dust


    1. Preheat the oven to 180˚C, gas mark 4. Lightly toast the bread in a few batches, then cool. Beat the butter and cinnamon together; spread over the bread. Halve the slices into triangles and layer higgledy-piggledy into a medium- sized ceramic baking dish.

    2. Whisk the eggs and 2 tbsp sugar in a large bowl. Heat the milk in a pan with the orange zest and gently bring to the boil. Pour the hot milk onto the eggs, whisking all the time.

    3. Pour the custard over the bread; let it soak for 10 minutes. Boil the kettle. Sit the baking dish in a roasting tin and fll the tin halfway with boiling water. Sprinkle ½ tsp caster sugar over the soaked bread and bake for 30-35 minutes or until just set and golden. Sift over a little icing sugar and serve with pouring cream or crème fraîche, if liked.

    Cook’s tip

    For extra zing, spread the buttered toast with a little Waitrose & Partners Seville Orange Marmalade.

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    This recipe appeared within the January 2020 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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