Bread and Butter Pudding a l'Orange

Bread and Butter Pudding a l’Orange

I cooked this on New Year’s Day for my Mum and Dad. It’s been a signature pudding of my Dad’s for quite some time, so it was nice to return the favour and it topped off a fantastic roast joint of beef rib with all the trimmings beautifully!


  • 100-175g softened butter
  • 10-12 slices thick sliced white bread
  • A jar of thick cut marmalade
  • Juice and rind of 2 large oranges
  • Juice and rind of 1 lemon
  • Vanilla Custard – make your own from your favourite recipe or get the best ready made stuff you can.


  • Preheat oven to 200C
  • Grease a shallow baking dish with butter
  • Cut the crusts off the bread
  • Spread the slices with butter and marmalade and cut into triangles (this is the messy bit)
  • Combine the juice and rinds of the oranges and lemon.
  • Line the bottom and sides of the baking dish with the bread slices. Dip them in the juice/ rind as you do so. Arrange them butter side up.
  • Fill the dish with the remaining bread triangles, keeping a few in reserve to decorate the top.
  • Fill the dish with custard.
  • Decorate the top with the remaining bread triangles.
  • Bake for 30 mins or until crisp and golden on the outside. The centre should still be nice and creamy.
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