Skip to main content
Dessert

Marmalade Bread and Butter Pudding

A baked pudding made from buttered bread slices layered with marmalade and soaked in an egg‑milk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Marmalade Bread and Butter Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Butter the bread slices on one side and spread marmalade on the other side.

  3. Layer the bread in a baking dish, marmalade side up.

Make the custard

  1. In a bowl, whisk together eggs, milk, sugar, and salt.

  2. Pour the egg mixture over the bread.

Bake

  1. Bake for 30-40 minutes until set and golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Forms the body of the pudding and soaks up the custard as it bakes.
Eggs
Set when heated, giving the pudding its firm, sliceable structure.
Milk
Makes the custard liquid that soaks into the bread and keeps the pudding moist.
Marmalade
Adds sweetness, bitterness and fruity aroma, and browns slightly in the oven.
Butter
Adds richness and helps the bread brown and taste toasty.

The step that matters

Bake until just set. Egg proteins set when heated, so pulling the pudding too early leaves a runny custard, while overbaking makes it dry and rubbery. Golden color signals the surface has browned.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes