Marmalade Bread And Butter Pudding

We’ve added marmalade for a delicious twist on the traditional bread and butter pudding recipe. It’s deceptively simple to make and using brioche adds a lovely rich flavour. You can also make this pudding recipe without marmalade by adding slightly more sugar to the custard base.

Prep time
30 minutes
Ready in
1 hour 5 minutes
Servings
6
Difficulty
Easy

Ingredients

25 g Stork spread
400 ml Just Milk
200 ml double cream
1 fresh orange zest
1 vanilla pod scraped
50 g Billington's golden caster sugar
3 large eggs
3 egg yolks
300 g day-old brioche loaf cut into 1.5 cm slices
125 g fine cut marmalade
100 g raisins

Instructions

Preheat the oven to 170°C/325°F/gas mark 3. Generously grease the base and sides of a 2.6 litre rectangular Pyrex dish with the Stork and set aside. Combine the milk, cream, orange zest and vanilla pod and seeds in a saucepan and bring to simmering point.
Meanwhile whisk the sugar, eggs and egg yolks in a large Pyrex bowl. Pour the hot milk mixture over the eggs and sugar and whisk to combine. Discard the vanilla pod.
Mix the marmalade with 2 tbsp of hot water to loosen, then spread over the slices of brioche. Arrange the brioche slices in overlapping layers in the bottom of the dish, sprinkling raisins between the layers.
Pour the custard mixture over the top and leave to soak for 15-20 minutes. Bake in the oven for 35-40 minutes until golden brown. Leave to stand for 10 minutes before serving.