Now here’s a dessert that will definitely leave you wanting more! This recipe is a twist on the classic bread and butter pudding with a marmalade hit that takes it to a whole new level. The pudding is deliciously sweet thanks to a scrumptious mix of cream, sugar, butter and vanilla, while the top has a fine layer of crunch thanks to a sprinkling of sugar on top. Dish it up on family dinner night for a delicious and budget-friendly dessert, or make it for yourself to enjoy curled up on the couch. Serve with a side of custard or a scoop of plain vanilla ice cream and dig in!
- Softened butter, for spreading
- 8 thick slices bread
- 340g Marmalade
- 500ml milk
- 250ml thickened cream
- 3 eggs
- 110g caster sugar
- 1 vanilla bean, split and seeds scraped
- 40g currants
- 2 tablespoons Demerara sugar
- Preheat oven to 160C. Butter slices of bread. Spread marmalade over half of the slices and sandwich with the remaining half. Cut sandwiched slices in half and arrange in 2 x 3 cup-capacity ovenproof dishes.
- Add milk, cream, eggs, caster sugar and vanilla bean and seeds to to a bowl. Whisk well to combine. Add currants and stir well. Pour mixture over bread. Allow to soak for 1-2 minutes. Sprinkle Demerara sugar over the top.
- Place dishes in a large deep baking dish. Pour boiling water in baking dish until it comes about halfway up sides of dishes. Bake for 1 hour and 5 minutes or until just set. Serve.