- Prep time
- 20 minutes
- Cooking time
- 1 hour
- Serves 8
- This quick and easy bread and butter pudding is a traditional family favourite with a sweet and fruity marmalade twist.
- 1 French baguette, cut into slices
- 4 large eggs
- 3 tbsp Blood Orange Marmalade
- 150ml milk
- Butter for greasing
- Icing sugar, for serving
Grease the inside of a medium sized casserole dish with butter. Then arrange the baguette slices, over lapping one another, in an even layer in the dish.
In a large mixing bowl, whisk together the eggs, milk and 2 tbsp Blood Orange Thin Cut Marmalade Pour the mixture evenly over the arranged slices.
Allow the bread to soak for at least 10 minutes or cover with cling film and refrigerate overnight.
Dollop 1 tbsp of Blood Orange Thin Cut Marmalade over the pudding and cover with tin foil, feel free to add more marmalade for extra fruity flavour. Preheat the oven to 180°C/160°C fan/gas 3 and bake for 30 minutes. Remove the foil and continue to bake for another 20 to 30 minutes until set in the centre and the top is golden brown. Serve with hot custard.