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    Orange Bread and Butter Pudding 1

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    Orange Bread and Butter Pudding 1

    Bread and butter pudding is a favourite winter dessert. Try this orangey version with tangy marmalade and juicy orange segments that cut through the creamy texture. The result is so good that you won't need to serve it with anything else. It is also wonderful made with Seville orange marmalade and blood oranges. This superb supper dish combines juicy lemons with fennel and fresh oregano to give a real taste of the Mediterranean. It has an intense, lemony flavour, so it is best served with plain rice - or you can make it with just one lemon for a more subtle flavour.

    • Preparation time: 15 minutes
    • Cooking time: 1 hours
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 8 (leftovers can be eaten cold the next day)


    • 350g Waitrose Traditional White Bread (about half a loaf), unsliced
    • 150g butter, melted
    • 225g Duchy Originals Blood Orange Marmalade
    • 3 oranges, cut into segments
    • 3 tbsp demerara sugar
    • The custard:
    • 3 medium eggs, beaten
    • 100g light muscovado sugar
    • 450ml single cream
    • Grated zest of 1 orange


    1. Preheat the oven to 180°C, gas mark 4. Roughly tear the bread, including the crusts, into pieces about the size of an egg and place in a deep 20 x 30cm baking dish.
    2. Pour the melted butter over the bread. Melt the marmalade in a small pan over a low heat, then pour over the bread and butter mixture, mixing well. Carefully stir in the orange segments.
    3. To make the custard, lightly whisk together the eggs, sugar, cream and orange zest. Pour over the bread mixture.
    4. Sprinkle the demerara sugar over the top. Bake for 40-50 minutes, or until just set. Don't worry if the pudding still looks a little unset - it will continue to cook slightly when out of the oven and is best when it has a moist texture.

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    Cook's tips

    You'll get better results if the bread is slightly dry, so use some that is a day or two old.


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