marmalade bread and butter pudding

  • softened butter, for spreading
  • 8 thick slices bread 
  • 1 cup (340g) marmalade 
  • 2 cups (500ml) milk 
  • 1 cup (250ml) single (pouring) cream 
  • 3 eggs 
  • ½ cup (110g) caster (superfine) sugar 
  • 1 vanilla bean, split and seeds scraped 
  • ¼ cup (40g) currants 
  • 2 tablespoons Demerara sugar 
  • custard, ice-cream or double (thick) cream, to serve
  1. Preheat oven to 160ºC (320ºF). Butter the bread slices, spread half with marmalade and sandwich with remaining slices.
  2. Cut in half and arrange in 2 x 3 cup-capacity (750ml) ovenproof dishes. Place the milk, cream, eggs, caster sugar and vanilla bean and seeds in a bowl and whisk to combine. Stir in the currants and pour over the bread. Allow to soak for 1–2 minutes. Sprinkle over the Demerara sugar and place in a large deep baking dish. Add enough boiling water to come halfway up the sides of the dishes. Bake for 1 hour 5 minutes or until just set. Serve with custard. Serves 6.
RATE THIS RECIPE:
Reader ratings (3.50) 321501

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox