Bread and Marmalade Pudding Recipe from the United Kingdom

1927 Bread and Marmalade Pudding

Bread and Marmalade Pudding Recipe from the United Kingdom
Region / culture: United Kingdom | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6


1927 Bread and Marmalade Pudding
1927 Bread and Marmalade Pudding

The 1927 Bread and Marmalade Pudding is a classic dessert that harks back to a simpler time when home cooking was about making the most of the ingredients at hand. This delightful pudding combines the comforting flavors of bread, butter, and marmalade with a custard-like texture, making it a timeless favorite. Its simplicity, coupled with the rich history and the ease of preparation, makes it a perfect dessert for family gatherings or a cozy night in.


The recipe for Bread and Marmalade Pudding dates back to the early 20th century, a time when resourcefulness in the kitchen was essential. It is a variant of the traditional British bread pudding, which has been a staple in British cuisine for centuries. The addition of marmalade, a preserve made from citrus fruits, gave this humble dessert a refreshing twist and helped to use up leftovers in a delicious way. Over the years, it has remained a beloved recipe in many households, cherished for its simplicity and comforting flavors.


How to prepare

  1. Butter the bread and spread each piece with marmalade.
  2. Cut the bread into finger lengths and place them in a baking dish.
  3. Beat the eggs and sugar together until well blended.
  4. Add the salt and mix this mixture over the bread, then set the baking dish in a pan of hot water.
  5. Fill the broiler pan with hot water.
  6. Bake at 350°F (177°C) until firm in the center.
  7. Serve half warm or cold, with or without cream.
  8. This is an easy recipe that uses common ingredients found in most households.


  • There are several ways to vary this recipe to suit different tastes or dietary needs:
  • Use different types of bread, such as brioche or croissants, for a richer texture.
  • Substitute marmalade with other preserves, like jam or lemon curd.
  • Add dried fruits or nuts for additional texture and flavor.
  • For a dairy-free version, use plant-based milk and butter substitutes.
  • For a twist on the classic recipe, consider adding spices such as cinnamon or nutmeg to the egg and milk mixture. You can also substitute the marmalade with other types of preserves, such as raspberry or apricot, for a different flavor profile.
  • To add a twist to the traditional recipe, consider incorporating other ingredients such as:
  • Chocolate chips or cocoa powder for a chocolatey version.
  • Mixed dried fruits or nuts for added texture and flavor.
  • A splash of orange liqueur or brandy for a boozy kick.

Cooking Tips & Tricks

To ensure your Bread and Marmalade Pudding turns out perfectly, consider the following tips:

- Use day-old bread for the best texture, as it absorbs the egg mixture more effectively.

- For a richer flavor, opt for a high-quality marmalade with a good balance of sweetness and bitterness.

- To prevent the pudding from burning or cooking unevenly, make sure the water bath is hot before placing the baking dish in the oven.

- Allow the pudding to rest for a few minutes after baking for it to set properly before serving.

Serving Suggestions

This pudding can be served warm or cold, depending on preference. For an extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar or a drizzle of fresh marmalade can also enhance the flavors.

Cooking Techniques

The key technique in this recipe is the water bath, which ensures gentle and even cooking, preventing the custard from curdling and the bread from drying out. It's important to maintain a consistent oven temperature and to avoid opening the oven door frequently.

Ingredient Substitutions

For those looking to make substitutions:

- Almond milk or coconut milk can replace cow's milk for a dairy-free version.

- Gluten-free bread can be used to make the dish gluten-free.

- Honey or maple syrup can substitute for sugar for a different sweetness profile.

Make Ahead Tips

This pudding can be prepared a day in advance and stored in the refrigerator until ready to bake. If serving cold, it can be baked ahead of time and chilled until serving.

Presentation Ideas

Serve the pudding in individual ramekins for a more elegant presentation. Garnish with fresh berries or citrus zest to add color and a fresh flavor contrast.

Pairing Recommendations

A sweet dessert wine or a cup of strong coffee makes an excellent pairing with Bread and Marmalade Pudding, complementing its rich flavors and textures.

Storage and Reheating Instructions

Leftover pudding can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

A single serving of Bread and Marmalade Pudding contains approximately 300 calories. The majority of these calories come from carbohydrates and fats, making it a relatively energy-dense dessert.


A serving of Bread and Marmalade Pudding contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this dish are the bread and sugar, providing energy. The marmalade also contributes sugars, adding to the carbohydrate content.


This pudding contains around 10 grams of fat per serving, with the main sources being the butter and eggs. Using low-fat milk can help reduce the overall fat content, but the butter is essential for achieving the rich flavor and texture characteristic of this dessert.


Each serving of Bread and Marmalade Pudding provides about 8 grams of protein, mainly from the eggs and milk. This makes the pudding a modest source of protein, contributing to a balanced diet.

Vitamins and minerals

The dessert is a source of several vitamins and minerals, including calcium from the milk, vitamin A from the eggs, and various B vitamins from the bread. The marmalade may also provide small amounts of vitamin C, depending on the type of citrus fruit used.


Common allergens in this recipe include gluten (from the bread), eggs, and dairy. Individuals with allergies to these ingredients should avoid this dish or seek suitable substitutions.


Overall, Bread and Marmalade Pudding is a comforting dessert that provides a moderate amount of calories, carbohydrates, and fats, along with some protein and essential nutrients. It can be enjoyed as part of a balanced diet but should be consumed in moderation due to its sugar and fat content.


The 1927 Bread and Marmalade Pudding is a testament to the ingenuity of home cooks from the past, transforming simple ingredients into a delightful dessert. With its rich history, easy preparation, and comforting flavors, it's a recipe that continues to be cherished by many. Whether served at a family gathering or enjoyed as a cozy treat, this pudding is sure to warm hearts and satisfy sweet cravings.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day in 1927, and I was visiting my dear friend Margaret in the quaint town of Oakwood. Margaret was known for her delicious homemade bread and marmalade pudding, and I had always been in awe of her culinary skills.

As we sat in her cozy kitchen sipping tea, Margaret pulled out a worn recipe card from a tattered recipe book. She explained that this recipe had been passed down through her family for generations, and she was happy to share it with me.

I watched intently as Margaret gathered the ingredients for the pudding. She used slices of day-old bread, homemade marmalade, eggs, milk, and a touch of cinnamon. As she mixed everything together in a large bowl, the sweet aroma of citrus and spices filled the room.

Once the pudding was assembled, Margaret placed it in the oven to bake. The anticipation of tasting this old-fashioned dessert was almost unbearable. As we waited for the pudding to cook, Margaret shared the story of how she had learned to make it.

She explained that when she was a young girl, her grandmother would make this bread and marmalade pudding as a special treat for the family. Margaret would watch in awe as her grandmother worked her magic in the kitchen, transforming simple ingredients into a decadent dessert.

One day, Margaret's grandmother sat her down at the kitchen table and handed her the recipe card. She told Margaret that one day she would pass this recipe down to her own children and grandchildren, just as it had been passed down to her.

As Margaret finished her story, the timer on the oven beeped, signaling that the pudding was ready. She carefully removed it from the oven and placed it on the table in front of me. The golden brown crust glistened in the sunlight, and the sweet aroma beckoned me to take a bite.

I picked up my fork and dug into the warm pudding. The bread was soft and soaked in the sweet marmalade, creating a symphony of flavors in my mouth. Every bite was a taste of nostalgia, a reminder of simpler times and cherished memories.

As I savored the last bite of the pudding, I knew that this recipe would become a staple in my own kitchen. I thanked Margaret for sharing her family's recipe with me and promised to pass it down to future generations.

And so, the recipe for 1927 Bread and Marmalade Pudding became a beloved tradition in my family. Each time I make it, I am transported back to that summer day in 1927 when I learned the secret to creating a dessert that would bring joy and comfort to all who tasted it.


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