Orange Bread and Butter Pudding

Orange Bread and Butter Pudding

We picked up this recipe from The Creel in Westport and couldn’t resist giving it a go. It’s called Moran’s Seville Orange Marmalade Brioche Bread and Butter Pudding. We swapped the Brioche for our Sweet Bread / Chalka Maslana. 

This was a big hit. It is the perfect comfort dessert dish. You can prepare it in advance and just pop it in the oven as you sit down for dinner and serve it warm. We served it up with custard but would also go very well with vanilla ice cream. 


  • 1 loaf of brioche – We used MMM Family Bakery Sweet Bread
  • Jar of Seville orange marmalade
  • 50g sultanas
  • 2tsp cinnamon
  • 350ml Full-fat milk
  • 50ml double cream
  • 2 eggs
  • 25g caster sugar


Grease a 2-pint dish. Cut your bread into slices then triangles and spread your orange marmalade onto one side of the bread. 

Arrange a layer of bread marmalade side up and sprinkle some of your sultanas and a pinch of your cinnamon. Keep layering up until your bread is used up.

Warm your milk and cream gently in a saucepan.  In a separate bowl whisk your eggs and sugar until pale. Once your millk and cream mixture is warm pour over your egg mixture and stir, strain into a jug, and pour over your sweet bread mixture. 

Leave to soak for a minimum of 30 minutes. We left it overnight, covered in the fridge. 

Bake in oven at 160 fan for 35 – 40 minutes.



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