Spruce up your winter desserts with this wonderful and delightfully flavoured winter orange bread and butter pudding. This pudding uses lovely chunky marmalade for a delicious flavour and a splash of Cointreau® for a special treat. Serve with vanilla ice cream or whipped cream.
4 people made this
1 large white loaf of bread, thickly sliced and crusts removed
85g chunky marmalade
300ml double cream
250ml full fat milk
4 tablespoons golden caster sugar
zest of 1 orange
50ml Cointreau® liqueur
4 egg yolks beaten
1 pinch ground nutmeg
1/2 teaspoon ground cinnamon
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat the oven to 150 C / Gas 2. Grease a baking dish.
Butter the sliced bread on both sides. Arrange in the prepared baking dish and spread on the marmalade. Sprinkle in the sultanas.
In a saucepan over a high heat, bring the cream and the milk to the boil and add the sugar, orange zest and liqueur then remove from the heat, strain and allow to cool a little. Whisk the eggs, nutmeg and cinnamon until creamy, then gradually add the orange cream and return to the heat to thicken for 5 minutes whisking constantly then pour over the sliced bread. Dot with any remaining butter.
Bake in the preheated oven for 50 to 60 minutes until golden brown. Remove from the oven and serve.