Seville Orange Marmalade Bread & Butter Pudding

A Stokes recipe by our Resident Chef

  • Serves 4
  • 30 Minutes
Taste without compromise

What you'll need

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Jar 340g
Case 6x 340g
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  • 1 small brioche loaf
  • 100ml double cream
  • 2 free-range eggs
  • 200ml milk
  • cinnamon
  • 1 vanilla pod
  • 50g sultanas

Whilst brioche produces great results, this tasty dessert can also be made using slices of bread, croissants or even hot cross bun slices as a seasonal treat!


  1. Cut the brioche into equal-sized slices, spread each piece with soft butter and Seville Orange Marmalade and lay the slices so that they overlap in an ovenproof dish and scatter over some sultanas (optional).
  2. Crack the eggs into a mixing bowl and whisk together with 2 tablespoons of sugar. Gently heat the milk and cream with a split vanilla pod and a teaspoon of cinnamon. Once simmering, remove from the heat, allow to cool slightly, remove the vanilla pod, and mix with the whisked eggs.
  3. Pour the egg custard over the bread slices and bake on a medium oven heat until golden and set. If preferred, the pudding can be sprinkled with a little sugar and cinnamon once hot out of the oven.