Marmalade and Dark Chocolate Bread and Butter Pudding
Photography Olivia Galletly.
Using sourdough and croissants in this recipe makes for a great textural combination.
Serves: 6
INGREDIENTS
4 large croissants
400 grams sourdough
50 grams butter, softened
⅓ cup orange marmalade
4 large eggs, size 7
3 egg yolks, size 7
500ml cream
200ml milk
50 grams caster sugar
1 teaspoon vanilla extract
1 tablespoon rum
120 grams dark chocolate, roughly chopped
50 grams slivered almonds
pouring cream, to serve
You will need...
A 40cm x 24cm baking dish
METHOD
Preheat the oven to 180°C.
Slice the croissants and sourdough into 2cm-thick slices. Butter both sides of the sourdough and smear a generous spoonful of marmalade on one side of the sourdough and croissants.
In a large bowl, whisk together the whole eggs, egg yolks, cream, milk, sugar, vanilla and rum.
Neatly arrange the bread and croissants in rows in the baking dish. Place a few chunks of dark chocolate between each row. Pour over the custard and top with the almonds. Bake for 40 minutes, or until the custard has set. Serve with pouring cream.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Hot Cross Bun Bread and Butter Pudding]()
RecipeHot Cross Bun Bread and Butter Pudding
Article by Sarah Tuck![Rhubarb Croissant Bread and Butter Pudding Cake]()
RecipeRhubarb Croissant Bread and Butter Pudding Cake
Article by Sarah Tuck![Caramelised Banana, Rum and Raisin Bread and Butter Pudding]()
RecipeCaramelised Banana, Rum and Raisin Bread and Butter Pudding
Article by Claire Aldous![Ginger Bread and Butter Pudding with Poached Pears]()
RecipeGinger Bread and Butter Pudding with Poached Pears
Article by Sarah Tuck
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.