Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Marmalade Bread and Butter Pudding

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes
  • 25g lightly salted butter
  • 400ml Just Milk
  • 200ml double cream
  • Zest of 1 orange
  • 1 vanilla pod, scraped or 1 tsp Nielsen-Massey vanilla extract
  • 50g Billington’s Golden Caster sugar
  • 3 large eggs
  • 3 egg yolks
  • 300g day-old brioche loaf, cut into 1.5cm thick slices
  • 125g fine cut marmalade
  • 100g raisins
  • 2.6L Rectangular storage
  1. Preheat the oven to 170°C/325°F/gas mark 3. Generously grease the base and sides of a 2.6 litre rectangular Pyrex dish with the butter and set aside. Combine the milk, cream, orange zest and vanilla pod and seeds in a saucepan and bring to simmering point.
  2. Meanwhile whisk the sugar, eggs and egg yolks in a large Pyrex bowl. Pour the hot milk mixture over the eggs and sugar and whisk to combine. Discard the vanilla pod.
  3. Mix the marmalade with 2 tbsp of hot water to loosen, then spread over the slices of brioche. Arrange the brioche slices in overlapping layers in the bottom of the dish, sprinkling raisins between the layers.
  4. Pour the custard mixture over the top and leave to soak for 15-20 minutes. Bake in the oven for 35-40 minutes until golden brown. Leave to stand for 10 minutes before serving.

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