Bread and Butter Pudding has got to be one of the more satisfying desserts you can make. Not only does it make use of something we might throw away, it uses ingredients that we probably have sitting in the pantry and fridge. It's also incredibly simple and quick to make.
For this pudding I've added an extra tang in the form of Seville Orange Marmalade.
Bread and Butter Marmalade Pudding
stale sliced bread (I used a sour dough bread)
Seville orange marmalade (you could also use a jam or jelly)
1 cup cream
1 cup milk
¼ cup caster sugar
Demerara sugar, for topping
Slice the crusts from the bread slices - butter one side only of the bread and then coat each with a little marmalade.
Arrange the bread unbuttered side down into a baking dish - you should have enough bread to form two layers. Don't try to make a uniform arrangement of the slices, a patchwork type pattern is best.
In a bowl, add the eggs, cream, milk and caster sugar and lightly whisk until just combined. Pour this over the bread, making sure all the bread is coated by the liquid. Let this sit for 15 minutes to make sure that the bread has fully absorbed the liquid.
Sprinkle generously with Demerara sugar (this caramelises as the pudding cooks to give a nice crunch to the top) and then bake in a preheated 180°C/350°F oven for about 45 - 60 minutes or until golden brown and cooked through.
It will puff quite a lot, a bit like a soufflé but it will deflate once out of the oven - make sure your baking dish is deep enough to contain this expansion.
This is best eaten warm from the oven.
Tagged with Sweet Food