Orange Marmalade Bread and Butter Pudding


Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

You’ll win over anyone with this luxurious dish, the perfect centerpiece for a cool-weather brunch. Serve with fresh grapefruit and cups of hot tea.


  • 1 loaf (1 lb/500 g) challah or brioche, ends trimmed, cut into 12 slices
  • 3 Tbsp unsalted butter, at room temperature
  • 3 large eggs
  • 5 large egg yolks
  • cups (14 fl oz/430 ml) whole milk
  • 1 cup (8 fl oz/250 ml) heavy cream
  • cup (3 oz/90 g) sugar
  • ½ tsp salt
  • 1 tsp pure vanilla extract
  • Pinch of ground cinnamon
  • Pinch of freshly grated nutmeg
  • ½ cup (5 oz/155 g) orange marmalade
  • Whipped cream for serving


    Preheat the oven to 325°F (165°C). Generously butter a 12-inch (33-cm) round or 9-by-13-inch (23-by-33-cm) baking dish.

    Spread the challah slices thickly and evenly with the butter. Cut the slices in half crosswise. Lay the slices in the dish so that they overlap slightly.

    In a bowl, whisk together the whole eggs, egg yolks, milk, cream, sugar, salt, vanilla, cinnamon, and nutmeg. Pour evenly over the bread. Let stand for about 30 minutes so that the bread soaks up the egg mixture, occasionally pressing down on the slices with a spatula.

    Bake the pudding for 30 minutes. Meanwhile, gently warm the marmalade in a small saucepan over medium-low heat. Remove the pudding from the oven and carefully spread the marmalade over the top. Continue to bake until the top is crisp, brown, and sticky, about 10 minutes. Let stand for about 10 minutes. Serve garnished with whipped cream.

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