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.


  • 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


  1. Toss dried fruit with Cointreau, allow to stand for 3-4 hours.
  2. Pre heat oven to 180 degrees and grease a heavy based baking dish with some butter.
  3. Thickly butter each slice of brioche loaf.
  4. Spread marmalade on every second slice.
  5. Lay alternate butter/marmalade slices of brioche in baking dish making sure they have a slight overlap.
  6. Sprinkle fruit mix evenly in between each layer of brioche (do not put any fruit on the top layer as it will burn).
  7. when all layers are build up push down slightly and set aside.
  8. Place eggs, milk, caster sugar and vanilla in a large bowl and whisk well to combine.
  9. Carefully pour half the custard mixture over the brioche and allow to stand for two minutes until absorbed.
  10. Pour remaining mixture over brioche and again allow to stand for two minutes until absorbed.
  11. Sprinkle top with a further teaspoon of caster sugar.
  12. Bake for 45 minutes or until firm in the centre.

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