Orange Bread and Butter Pudding

Total Time
Prep 20 mins
Cook 35 mins

I haven't tried this yet but wanted to post as it sounded really good. From Delicious magazine.

Ingredients Nutrition


  1. Preheat oven to 180C (350F).
  2. Butter a 16x32x5c (6x12x2 inch), baking dish.
  3. Cut bread into rough chunks and place in a large bowl.
  4. Pour butter over.
  5. Place marmalade in a saucepan over low heat until warm, them pour over bread.
  6. Add orange segments and carefully stir to combine.
  7. Tip mixture into prepared dish.
  8. Beat together rind, eggs, cream and caster sugar.
  9. Pour over bread mix.
  10. Sprinkle top with demerara sugar.
  11. Bake in the oven for 35-40 minutes until golden.


Most Helpful

Conversions for us hopeless Americans:
It's just under a pound of bread, about 11 tablespoons of butter, about a cup of orange marmalade, 2 1/8 cups light cream and about 1/2 cup granulated sugar.

mollypaul October 10, 2011

OUTSTANDING! And that comes from someone who loves bread pudding! The only thing I didn't do was to remove the crusts from the bread! What can I say ~ I like the crust! Everything was put together as directed, & the resoulting dessert was 'uuhhhed & aahhhed' all over the place [Almost disgusting! Well, not really!]! You have a beautiful, great-tasting bread pudding here, & I thank you much for posting it!

Sydney Mike March 20, 2007

Jewelies, I have just finished eating this and it was fabulous. Firstly I should say that it keeps well, I prepared this the night before, intended to make and did not. I popped it in the oven straight from the fridge. I made this exactly as directed, but scaled for two. I considered the servings to be a little generous as we got three servings out of ours. I did not use demerara sugar, but put brown it its place. It came out slightly jiggly, I assume this is normal as I have never made Bread and Butter Pudding before. Also presentation wise it was brilliant, it puffed up and looked soooo delicious in the gratin dish. Next time I will use ramekins. Thank you for such a great recipe, it was perfect for a blustery winter night.

Sassy Syrah July 12, 2004

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