Orange bread and butter pudding

The ultimate comfort pudding, give bread and butter pudding a citrus twist with marmalade and Cointreau.

Serves: 8

Preparation time:  10 minutes

Cooking time:  40 minutes

Cooling time: 30 minutes (soaking)

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You will need

  • 75g California seedless raisins by Sainsbury's
  • 75ml Cointreau (or orange juice)
  • 70g unsalted English butter by Sainsbury's
  • 10 slices stale white bread, crusts removed
  • 150g fine cut orange marmalade by Sainsbury's
  • 6 medium British free range Woodland eggs, 4 whole eggs and 2 egg yolks
  • 50g Fairtrade golden caster sugar
  • 1 orange, zest only
  • 200ml British semi skimmed milk
  • 200ml single fresh cream by Sainsbury's
  • 2 tablespoons Fairtrade demerara sugar
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Recipe Information

Step by step guide to making Orange bread and butter pudding

  1. Put the raisins in a small pan and pour over the Cointreau (or orange juice). Simmer over a low heat for 5 minutes, then take off the heat and set aside.
  2. Spread the butter thinly on both sides of each slice of bread, then spread one side with marmalade.
  3. Slice in half diagonally, then arrange the triangles, slightly overlapping, in a 1.5-litre baking dish. Pour over the raisins and their liquid.
  4. Break the eggs into a bowl and add the 2 egg yolks, caster sugar and orange zest. Beat together. Add the milk and cream and beat until well combined. Pour over the bread, then let sit for 30 minutes.
  5. Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Sprinkle the demerara sugar over the top of the pudding and bake for 35 minutes, until golden on top, but still slightly wobbly.

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Nutritional information for Orange bread and butter pudding

Nutritional information for Orange bread and butter pudding

Nutrition type per serving
Calories 399 kcal
Total Fat 17.5g
Saturated Fat 9.2g
Salt 0.53g
Sugar 34.5g

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