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Toast, tea and marmalade bread and butter pudding

• Nadine Brown

Published: November 24, 2021 at 4:19 PM

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Serves 8

Easy

Total time: 1 hr and 50 mins

+ steeping + resting

0 reviews

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What could be more comforting than tea and toast? Tea and toast bread and butter pudding! The sweet, citrussy addition of marmalade adds an extra zing to this squidgy, golden pud

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Try this toast, tea and marmalade bread and butter pudding, then check out our classic bread and butter pudding, chocolate bread and butter pudding, brioche bread and butter pudding and more indulgent dessert recipes.

Ingredients

Nutrition

• 275ml whole milk

• 2 earl grey tea bags

• 60g unsalted butter

  softened, plus extra for the dish

• 10 slices thick white sandwich bread

  crusts removed

• 300ml single cream

• 4 eggs

• 40g caster sugar

• 2 tsp vanilla extract

• 100g fine-shred seville marmalade

• 20g demerara sugar

Nutrition: per serving

• kcal384
• fat18.3g
• saturates10.2g
• carbs42.4g
• sugars20g
• fibre1.4g
• protein11.2g
• salt0.8g

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Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Pour the milk into a medium pan over a low heat. Bring to a gentle simmer, making sure it doesn’t boil, then remove from the heat. Add the teabags and cover. Leave to steep for 20 minutes.

• step 2

  Meanwhile, butter both sides of the bread slices and arrange in one layer on a large baking tray. Transfer to the oven and bake for 15 minutes, turning once, until lightly toasted. Set aside to cool.

• step 3

  Remove the tea bags, gently squeezing out any excess tea, and discard. Stir in the cream and put over a medium heat, bringing almost to a simmer. Meanwhile, whisk the eggs and sugar in a large mixing bowl. Slowly pour the warm milk mixture over the beaten eggs, whisking constantly until combined. Whisk in the vanilla extract.

• step 4

  Spread marmalade on one side of each piece of toast and cut each piece into four triangles. Lightly butter the inside of a 2-litre ovenproof dish and arrange the toasted triangles inside, overlapping and layering them.

• step 5

  Pour the egg mixture over the toast and leave to soak for at least 30 minutes. Reduce the oven to 170C/fan 150C/gas 3. Sprinkle the demerara over the pudding. Transfer to the oven and bake for 1 hour 5 minutes until golden brown and puffed up. Leave to sit for 10 minutes before serving.

Feeling inspired? Find more bread and butter pudding recipes

Authors

Nadine Brown

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