Leftover bread… Over-catered for your BBQ party and got loads of brioche buns or finger rolls left over? In fact this pudding can be made with any type of bread, seeded loaf, croissant, pain au chocolat or hot cross bun. Or if you’ve an end bit of a loaf that’s been sitting in your bread bin for a few days, and you’re firing up your BBQ, the pudding can be made well in advance and left in the fridge prior to cooking as the egg custard will soak into the bread.
Marmalade Bread and Butter Pudding
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
- Yield4 Servings
- 6 slices of bread, or a mixture of rolls and buns.
- Enough soft butter for spreading on the bread
- Orange Marmalade (about four tablespoons)
- 200ml milk
- 60ml double cream
- 3 large eggs
- 75g sugar
- Few drops of vanilla extract or paste
- Grated zest of 1 orange
- 1 tablespoon demerara sugar
- 25g candied peel
First generously butter the bread and make up marmalade sandwiches or rolls and cut into quarters to make little triangles or squares.
In a buttered heatproof dish (I used a terracotta dish 20cm diameter and 5cm deep) arrange the sandwiches standing upright and overlapping each other.
Whisk up the milk, cream, eggs and sugar together (a hand whisk is fine) and pour this all over the bread.
Scatter the tops with grated orange zest, demerara sugar and candied peel and leave to soak in for about 20 minutes (or longer) before putting in your BBQ.
I cooked it in the Kamado Joe Junior, using the deflector plate (indirect on a kettle) and put the dish on the top grill for 50 minutes at a temperature of 150C until the custard is cooked and it is all puffy and golden and the top crust is crunchy.
Serve while still warm with crème fraiche, cream, custard or ice cream.
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If you have some orange liqueur in your cupboard, zing up the custard with a few drops of that before pouring over the bread! Also great with dark chocolate pieces added into the pudding!