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Marmalade Bread & Butter Pudding


1 loaf of brioche

120g Shirgar salted butter, softened

10 tbsps. good quality marmalade

500ml milk

600ml double cream

6 large eggs

120g soft brown sugar

Zest of 2 oranges


  1. Preheat the oven to 160 C/140 C fan.

  2. Slice the brioche thickly, usually 12-14 slices (I like to leave mine for an hour or two to become slightly drier). Butter both sides of each slice, spread half the slices generously with marmalade, and then top with another slice to form marmalade sandwiches. Cut the sandwiches into triangles, then arrange nicely in a baking dish, dotting around extra marmalade.

  3. Mix the milk, cream, eggs, sugar and orange zest well, then pour over the brioche, leave to soak for approx. 30mins. 

  4. Bake for approx. an hour, it should look quite puffy and start to colour on top. Whilst still hot from the oven, sprinkle with icing sugar.

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