Baking Dessert

Marmalade bread and butter puddings with sultanas

Name: Marmalade bread and butter puddings recipe
Yield: 6
Ingredients: 55g sultana; Finely grated zest and juice of 1 orange; 15g butter, softened, to grease; 3 eggs; 300ml thickened cream; 250ml milk; 350g stale bread or brioche, thickly sliced; 255g marmalade; Icing sugar, to sprinkle; Vanilla ice cream, to serve

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Marmalade bread and butter puddings with sultanas

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by Lucy Nunes

Delicious Team

Aug 29, 2024

If you're craving something warm, simple and sweet, these marmalade bread and butter puddings are perfect. All you'll need are a few pantry staples to make this comforting dessert, making this the ultimate sweet treat to throw together and make use of that leftover bread sitting on the counter. We recommend using a large spoon to dip through the soft bread top of your pudding to reach the warm sultana custard, and let all of your worries slip away.

Recipe note: You’ll need 6 x 11/2-cup capacity (375ml) ovenproof bowls. You can also make one large pudding using an 11cm x 21cm, 6.5cm-high loaf pan. It will take the same time to bake.

1/3 cup (55g) golden sultanas (or currants or raisins)
Finely grated zest and juice of 1 orange
15g butter, softened, to grease
3 eggs
300ml thickened cream
1 cup (250ml) milk
350g stale bread or brioche, thickly sliced
3/4 cup (255g) orange marmalade
Icing sugar, to sprinkle
Vanilla ice cream, to serve

Method

1.

Place sultanas and juice in a microwave-safe bowl and microwave on high for 1 minute, or until hot. Set aside to cool.
2.

Preheat oven to 180°C/160°C fan-forced. Grease 6 x 1 1/2 cup-capacity (375ml) ovenproof bowls with the butter. (or see recipe note above)
3.

Whisk the eggs, cream, milk and zest in a large jug. Spread bread with 1/2 cup (170g) marmalade and cut into rough triangles. Arrange in prepared dishes. Spoon over the soaked sultanas, pushing them in between the slices. Pour over any remaining juice, then the egg mixture, making sure to cover the corners of the bread. Stand for 15 minutes to soak.
4.

Bake for 20 minutes, then loosely cover with foil and bake for a further 50 minutes, or until custard is set all the way through (check the centre with a skewer). Stand for 15 minutes.
5.

In a bowl, mix remaining 1/4 cup (85g) marmalade with 1 1/2 tbs boiling water.
6.

Sprinkle pudding with icing sugar and serve with ice cream and a drizzle of marmalade sauce.