Here is our favourite recipe for bread and butter pudding, infused with zingy orange flavours to bring some ‘oomf’ to this British classic. To top it off, this dessert is best made with stale bread, so is perfect for those leftover slices at the end of the week. Serve with cream, custard or even a caramel orange sauce, for a treat that is both delicious and resourceful!
70 g raisins
70 ml orange juice
60 g unsalted butter
10 slices stale white bread or brioche bread, crusts removed
140 g fine cut orange marmalade
4 medium free-range eggs, plus 2 medium egg yolks
50 g golden caster sugar
Zest of 1 orange
200 ml semi-skimmed milk
200 ml single fresh cream
2 tbsp demerara sugar
1: Put the raisins in a small pan and pour over the 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 the marmalade. Slice in half diagonally, then arrange the triangles across the large baking dish, slightly overlapping. Pour over the raisins and orange juice.
3: Beat the eggs, yolks, zest and sugar together in bowl. Add the milk and cream and beat until combined. Pour over the marmalade bread, then let sit for 30 minutes to soak.
4:Preheat the oven to 180ºC, fan 160ºC, gas 4. Sprinkle the demerara sugar over the top of the pudding and bake for 35 minutes, until golden on top, but still slightly wobbly.
5. Serve and enjoy!