Marmalade Bread and Butter Pudding

A cosy twist on a British classic. Layers of buttery brioche spread with La Vieja Fábrica marmalade, baked until golden and custardy. Comforting, citrusy, and just the right side of indulgent.

Difficulty Medium

Serves 6

Prep time 20 minutes (plus 30 minutes soaking)

Cook time 35–40 minutes

Ingredients

8 slices of slightly stale white bread (brioche, challah, or sandwich loaf all work)

75 g unsalted butter, softened

100g La Vieja Fábrica Thick Cut marmalade (plus 1–2 tbsp extra for glazing)

4 large eggs

300 ml whole milk

300 ml double cream

75 g caster sugar

1 tsp vanilla extract

Zest of 1 orange

Pinch of salt

Optional: handful of sultanas, dried cranberries, or chocolate chips

Method

Lightly butter each slice of bread and spread with a thin layer of La Vieja Fábrica marmalade. Cut into triangles or halves.

Arrange the slices in a greased medium baking dish, overlapping slightly. Scatter with dried fruit or chopped chocolate if using.

In a jug, whisk together the eggs, sugar, milk, cream, vanilla, orange zest, and salt until smooth.

Pour the custard evenly over the bread and gently press the slices down so they soak up the liquid. Leave to stand for 30 minutes (or cover and chill for up to 4 hours ahead).

Preheat the oven to 180°C (160°C fan). Place the baking dish in a roasting tin, pour in boiling water halfway up the sides, and bake for 35–40 minutes, until puffed and golden but still slightly wobbly in the centre.

Warm the extra La Vieja Fábrica marmalade in a small pan or microwave, then brush over the hot pudding for a glossy finish.

Serve warm with pouring cream, custard, or vanilla ice cream.