Marmalade Bread And Butter Pudding Recipes

GOOD OLD BREAD & BUTTER PUDDING WITH A MARMALADE GLAZE & CINNAMON & ORANGE BUTTER

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• First make your flavoured butter by mixing the butter with the nutmeg, cinnamon and orange zest. Use a little of it to butter a medium-sized shallow, ovenproof dish.
• Butter the bread using the flavoured butter, then cut each slice in half diagonally. Put the slices in your buttered dish.
• Now separate the eggs, reserving all 9 yolks but just 1 egg white. Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds and pod. Pour into the eggs, stirring all the time. Remove the vanilla pod then pour the mixture over the bread and leave to soak for at least 20 minutes.
• Put the dish in a roasting tray and pour in enough boiling water to come halfway up the side of the dish. Then put it in the preheated oven for about 45 minutes, or until the custard has just set.
• Meanwhile, gently warm the marmalade in a saucepan, then remove the dish from the oven and brush the marmalade over the top of the bread. Pop the dish back into the oven for another 5 to 10 minutes. Allow it to cool and firm up slightly before serving.

MARMALADE & WHISKY BREAD & BUTTER PUDDING

Steps:

• Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
• Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
• Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

MARMALADE AND WHISKEY BREAD AND BUTTER PUDDING

Steps:

• Butter each piece of bread on both sides, the spread four with one tablespoon of marmalade each.
• Pop the remaining bread on top to made 4 marmalade sandwiches.
• Cut into triangles and nestle in rows in a large baking dish.
• Heat the oven to 350 degrees F.
• Beat the milk, cream, eggs, vanilla, sugar and whiskey together, then pour over the bread.
• Leave to soak for 30 minutes.
• Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar.
• Bake for 45 minutes to 1 hour or until puffy and starting to caramelize when the bread breaks out of the custard.
• Serve hot or warm.

APPLE AND MARMALADE BREAD AND BUTTER PUDDING

Steps:

• Place half the apples in a buttered shallow dish.
• Spread marmalade on buttered bread; use half to cover the apples.
• Sprinkle with half the raisins/sultanas and 2 tablespoons of the sugar.
• Beat eggs and milk together; pour into dish.
• Let stand for 40 minutes.
• Sprinkle with cinnamon and remaining sugar.
• Bake in preheated oven for about one hour or until well risen and golden brown.
• Serve hot or cold with cream custard.