Try this toast, tea and marmalade bread and butter pudding, then check out our classic bread and butter pudding, chocolate bread and butter pudding, croissant bread and butter pudding and more indulgent dessert recipes.
- Total time 1 hours 50 minutes
- Note + steeping + resting
- Difficulty Easy
- whole milk 275ml
- earl grey tea bags 2
- unsalted butter 60g, softened, plus extra for the dish
- thick white sandwich bread 10 slices, crusts removed
- single cream 300ml
- eggs 4
- caster sugar 40g
- vanilla extract 2 tsp
- fine-shred seville marmalade 100g
- demerara sugar 20g
Heat the oven to 180C/fan 160C/gas 4. Pour the milk into a medium pan over a low heat. Bring to a gentle simmer, making sure it doesn’t boil, then remove from the heat. Add the teabags and cover. Leave to steep for 20 minutes.
Meanwhile, butter both sides of the bread slices and arrange in one layer on a large baking tray. Transfer to the oven and bake for 15 minutes, turning once, until lightly toasted. Set aside to cool.
Remove the tea bags, gently squeezing out any excess tea, and discard. Stir in the cream and put over a medium heat, bringing almost to a simmer. Meanwhile, whisk the eggs and sugar in a large mixing bowl. Slowly pour the warm milk mixture over the beaten eggs, whisking constantly until combined. Whisk in the vanilla extract.
Spread marmalade on one side of each piece of toast and cut each piece into four triangles. Lightly butter the inside of a 2-litre ovenproof dish and arrange the toasted triangles inside, overlapping and layering them.
Pour the egg mixture over the toast and leave to soak for at least 30 minutes. Reduce the oven to 170C/fan 150C/gas 3. Sprinkle the demerara over the pudding. Transfer to the oven and bake for 1 hour 5 minutes until golden brown and puffed up. Leave to sit for 10 minutes before serving.
- kcals 384
- fat 18.3g
- saturates 10.2g
- carbs 42.4g
- sugars 20g
- fibre 1.4g
- protein 11.2g
- salt 0.8g