Fruity bread and butter pudding

Serves 4.


  • 5-6 slices fruit bread
  • 40g unsalted butter, softened
  • 2 tbs marmalade
  • 200g blackberries
  • 4 eggs
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup milk
  • 2 cups cream
  • 2 tsp raw sugar


  1. Remove crusts and butter bread.  Brush with marmalade and layer in a 1.5L oven proof dish, sprinkling with blackberries between layers.
  2. Whisk together eggs, caster sugar, vanilla, milk and cream.  Pour mixture over bread and sprinkle with sugar.
  3. Set aside for 20 minutes to allow bread to absorb liquid.
  4. Preheat oven to 180C.  Place dish in a large baking tin and fill tin with boiling water until it comes half way up the sides of the dish.
  5. Carefully transfer to oven and bake for 45-50 minutes, or until custard is set and bread is slightly puffed and golden on top.

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