Old-Fashioned Bread & Butter Pudding (With a Marmalade Twist)
Buttered white bread, a custard soak, and a golden bake — bread and butter pudding is one of those puddings everyone remembers from childhood. Swap the usual jam for a thin layer of Chivers Fine Orange Marmalade and it gets a proper citrus edge that cuts through the richness. Serve it hot with real custard, not from a jug.
What you'll need (serves 6)
- 6–8 slices of white bread, crusts on or off
- Soft butter, for spreading
- Chivers Fine Orange Marmalade, for spreading
- A handful of raisins
- 3 large eggs
- 500ml whole milk
- 50g sugar, plus a little extra for the top
- Grated nutmeg
- Bird's Custard Powder, to serve
Method
- Butter each slice of bread, then spread a thin layer of Chivers Fine Orange Marmalade over the butter.
- Layer the slices marmalade-side up in a buttered baking dish, overlapping them slightly and scattering raisins between the layers.
- Whisk the eggs, milk and sugar together in a jug, then pour evenly over the bread. Leave it to soak for 15–20 minutes — don't rush this part, it's what stops the top layer drying out in the oven.
- Preheat the oven to 180°C. Sprinkle the top with a little extra sugar and freshly grated nutmeg.
- Bake for 35–40 minutes, until golden brown on top and just set in the middle — it should still have a slight wobble.
- While it bakes, make up the Bird's Custard Powder according to the pack. Serve the pudding warm, custard poured generously over the top.
Can I use a different bread?
Slightly stale white bread or brioche both work well — stale bread actually soaks up the custard better than fresh. Avoid very dense wholemeal, which won't absorb as evenly.
Can I make it ahead of time?
Yes — assemble it up to the baking step, cover and refrigerate for a few hours or overnight, then bake straight from the fridge (add a few extra minutes to the bake time).
What can I use instead of raisins?
Sultanas or chopped dried apricots both work well, or leave the fruit out entirely if you'd rather keep it simple.