Easy and delicious orange bread pudding, flavoured with orange marmalade. Enjoy warm or at room temperature for dessert or brunch.
Did you happen to make the homemade orange marmalade this week? Or do you have a jar of marmalade in the fridge? If so, you're all set to make this easy and delicious marmalade bread pudding.
This is technically a bread and butter pudding, which differs from a bread pudding only to the extent that you add butter to the bread before adding to the pudding. It just adds a little something extra to the mix.
Bread pudding is an excellent way to use up slightly stale or odds and end of bread and makes a delicious, warm dessert you can enjoy anytime.
Orange Marmalade - any homemade or store-bought orange marmalade will work here.
Bread - As noted above, bread pudding is a great use for stale bread or buns etc, as the decreased moisture keeps the bread pudding from getting mushy. If you don't have stale bread, simply cut some bread cubes, spread them out on an uncovered sheet pan and let them stand for a few hours to dry out naturally.
Butter - The addition of butter adds some nice flavour to these puddings, though it isn't necessary, so if you have a reason to want to omit it, you can easily go ahead.
Milk - Full-fat or 2% milk is best here, for nicest results.
Cream - You can use anything from 10% half and half cream, to 18% table cream all the way up to 35% whipping cream. Whipping cream will, of course, give you a richer result. Use what you have or prefer.
Whiskey or Bourbon - If you feel so inclined and are looking for an adult dessert, add a splash of whiskey or bourbon to the custard. Totally optional :)
You will also need - eggs (3), vanilla, brown sugar and optionally, a splash of whiskey or bourbon.
You can tweak the amount of brown sugar added to the custard, to your taste.
You can use any size dish for this bread pudding, either individual ramekins or one larger baking dish. I'm not exactly sure of the size for a one-pan bread pudding, as I haven't tried it, but logically, a dish large enough to hold it all :)
Be sure to use up all the custard mixture. After you spoon the soaked mixture into dish (or dishes), pour any custard mixture left in the bottom of the bowl into the dishes if there's room.
Marmalade Bread and Butter Pudding
- 1/2 loaf bread, about 5 cups, cubed into 3/4-1" pieces, stale bread recommended
- 1/4 cup butter, melted
- 1 cup milk
- 1 cup half and half cream, 10% b.f, or 18% table cream or 35% whipping cream for a richer pudding
- 3 large eggs
- 1 tsp vanilla
- 1/4 cup light brown sugar
- 1/3 cup orange marmalade
- 1 Tbsp whiskey or bourbon, optional
- Icing/confectioners' sugar, for garnish/serving
- Cube bread and place into a large bowl. Drizzle with melted butter and toss to coat. Drop the marmalade in by spoonfuls and toss to coat/combine. Set aside while you make the custard.
- For the custard, combine all the custard ingredients in a medium bowl and whisk well to combine.
- Pour custard over bread cubes and toss well. Allow mixture to soak for 30 minutes.
- Preheat oven to 350F (not fan-assisted).
- Once bread has soaked, spoon mixture into individual ramekins or one large baking dish. Pour any custard liquid left in the bowl into the ramekins, if it will fit. *If ramekins are super-full, you may wish to bake on top of a baking sheet.
- Bake in preheated oven for 45-60 minutes, or until they they test set. Test by inserting a knife into the centre of the pudding. It should come out clean.
- Serve warm or at room temperature, dusted with icing/confectioners/ sugar. Refrigerate any leftovers for up to 2 days.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.