I can safely say that bread and butter pudding was not my favourite dessert as a little girl. I was always put off by the strange mushy appearance and the idea of soggy bread. But years later, on a particularly adventurous day, I dove in. It was delicious, and it’s stuck with me ever since. In fact, before I started baking brownies bread and butter pudding was my signature dish. However I usually made it on gluten-free bread to account for allergies, and today I chose to do it with regular white bread. Here was where I got the recipe.
I cheated with this recipe because it called for you to melt the marmalade, etc, and I simply didn’t have the time so I spread the marmalade thickly over every slice. I also don’t generally chop my bread up because I like the uniformity that the bread triangles give you and I am used to doing this dish quick smart and at a moment’s notice so bread triangles are simply what I’m used to. I do recommend that you try bread chunks however as then you get more even soaking. I also recommend that you remove the bread crusts to stop them going hard, but as I love a good chewy crust I leave mine on.
Adapted from Valli Little’s
Orange Bread and Butter Pudding
Serves: 6-8, Prep: 10-15 mins, Cook: 35-40 mins
- 400g g/f white bread, cut into traingles
- 150g melted butter
- 290g orange marmalade, spread over the bread
- 3 eggs
- 500ml thin cream
- 100g caster sugar
- 3 tbs demerara sugar
- Preheat the oven to 180°C and grease a 16 x 32 x 5cm baking dish.
- Cut bread into rough chunks and place in a large bowl. Pour over butter.
- Place marmalade in a saucepan over low heat until warm, then pour over bread.
- Add orange segments and carefully stir to combine. Tip mixture into prepared dish.
- Beat together rind, eggs, cream and caster sugar, then pour over bread.
- Sprinkle top with demerara sugar and bake in the oven for 35-40 minutes until golden.