Orange Marmalade Bread & Butter Pudding

A Stokes recipe by our Resident Chef

  • Serves 4
  • 30 Minutes
Food Made Better

What you'll need

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Jar 340g
£3.20
Case 6x 340g
£18.24
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  • 1 small brioche loaf
  • 100ml double cream
  • 2 free-range eggs
  • 200ml milk
  • cinnamon
  • 1 vanilla pod

Method

  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.
  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.