Cointreau & Marmalade Bread & Butter Pudding
This bread and butter pudding for grown-ups was passed onto me by my mother-in-law. The pudding is lovely and sweet, and has a nice orange kick provided by the marmalade and Cointreau. It makes for a decadent alternative to the regular version of this traditional pudding.
Ingredients
- 160g mixed dried fruit
- 60ml Cointreau
- 50g unsalted butter
- 250g sliced brioche loaf
- 170g marmalade
- 8 eggs
- 500ml whole milk
- 220g caster sugar
- 1 tsp vanilla essence
Method
- Toss dried fruit with Cointreau, allow to stand for 3-4 hours.
- Pre heat oven to 180 degrees and grease a heavy based baking dish with some butter.
- Thickly butter each slice of brioche loaf.
- Spread marmalade on every second slice.
- Lay alternate butter/marmalade slices of brioche in baking dish making sure they have a slight overlap.
- Sprinkle fruit mix evenly in between each layer of brioche (do not put any fruit on the top layer as it will burn).
- when all layers are build up push down slightly and set aside.
- Place eggs, milk, caster sugar and vanilla in a large bowl and whisk well to combine.
- Carefully pour half the custard mixture over the brioche and allow to stand for two minutes until absorbed.
- Pour remaining mixture over brioche and again allow to stand for two minutes until absorbed.
- Sprinkle top with a further teaspoon of caster sugar.
- Bake for 45 minutes or until firm in the centre.
