Marmalade bread and butter pudding

This marmalade bread and butter pudding is a classic, and surprisingly easy to make!

Marmalade bread and butter pudding

Recipe courtesy of milkandmore



  • Kingsmill Thick Sliced Soft White Bread 300g, 6 slices
  • Yeo Valley Organic Butter 75g, at room temperature plus extra for greasing
  • Bonne Maman Fine Shred Marmalade 150g
  • Sultanas 50g
  • Country Life Single Cream 300ml tub
  • Country Life Semi Skimmed Milk 300ml
  • Tate & Lyle Granulated Sugar 75g
  • Free Range Medium Eggs 3
  • Vanilla extract 1 tsp


  • Step 1

    Preheat the oven to 180oC, gas mark 4. Grease a 2 litre shallow serving dish.

  • Step 2

    Spread the butter and marmalade evenly over the bread, sprinkle over the sultanas. Cut each slice into 2 triangles. Arrange in the prepared dish, overlapping the slices.

  • Step 3

    Mix the cream, milk, 50g of the sugar, eggs and vanilla together and pour over the slices of bread. Press the slices down into the liquid and leave to soak for 10 minutes.

  • Step 4

    Sprinkle over the remaining sugar and bake for 35-40 minutes until golden.

Cook’s tips

Try adding chocolate chips for extra richness or swap the bread for wholemeal and the milk for skimmed for a healthier option.