Marmalade Bread & Butter Pudding

9 Ingredients

Number of servings

40grams unsalted butter, at room temperature
1/3 cup orange marmalade
1/2 loaf Woolworths 35hr sourdough white loaf, cut into 1.5cm-thick slices
6 eggs
1 cup milk
1/2 cup caster sugar
1teaspoons vanilla extract
2 cups thickened cream
1 small orange, thinly sliced

Description

A delicious twist on a classic dessert, our marmalade bread and butter pudding has a citrusy tang that feels like a warm hug on a cold day.

Method

Step 1 of 3

Preheat oven to 160°C/140°C fan-forced. Reserve 1 tsp butter and 1 tbs marmalade. Spread remaining butter on one side of each bread slice, followed by marmalade. Cut each bread slice in half crossways. Arrange over the base of a 2L (8-cup-capacity) baking dish. Whisk egg, milk, sugar, vanilla and 1/2 cup cream in a large jug or bowl. Pour over the bread. Set aside for 10 minutes to soak.

Step 2 of 3

Gently press down on bread to submerge in custard. Place dish in a large roasting pan. Add boiling water to pan until it comes halfway up the sides of the dish. Carefully transfer to oven. Bake for 45 minutes or until golden on top and custard is just set in the middle.

Step 3 of 3

Heat reserved butter in a large frying pan over medium heat. Add orange slices, in 1-2 batches, and cook for 1 minute each side. Transfer to a large plate. Add reserved marmalade and cook, stirring, for 30 seconds or until heated through. Stir in 2 tbs water until well combined. Remove from heat. Top pudding with orange slices and drizzle with sauce. Serve with remaining cream.