Marmalade and Cointreau Bread and Butter Pudding
Channelling an old-school vibe, with a lightly spiced, orange zest and Cointreau custard using good white bread. The marmalade can be replaced with apricot jam if desired.
80 grams butter, soft
10 thick slices white bread, we used a Farmhouse loaf
1 cup orange marmalade or apricot jam
250ml milk
250ml cream
3 large eggs
2 large egg yolks
½ cup caster sugar
3 tablespoons Cointreau or other orange liqueur
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
2 tablespoons demerara or raw sugar for sprinkling
EQUIPMENT: Lightly grease a 24cm ovenproof baking dish.
Preheat the oven to 160°C fan bake.
Thickly spread the butter and marmalade over one side of the bread. Cut in half or into triangles and arrange in the dish, leaving plenty of edges poking up to
