Name: Toast, tea and marmalade bread and butter pudding
Total time: 1 h 50 min
Yield: Serves 8
Cuisine: British
Ingredients: 275ml whole milk; 2 earl grey tea bags; 60g unsalted butter softened, plus extra for the dish; 10 slices thick white sandwich bread crusts removed; 300ml single cream; 4 eggs; 40g caster sugar; 2 tsp vanilla extract; 100g fine-shred seville marmalade; 20g demerara sugar

A black baking dish filled with slices of baked bread with marmalade

275ml whole milk
2 earl grey tea bags
60g unsalted butter
softened, plus extra for the dish
10 slices thick white sandwich bread
crusts removed
300ml single cream
4 eggs
40g caster sugar
2 tsp vanilla extract
100g fine-shred seville marmalade
20g demerara sugar

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Pour the milk into a medium pan over a low heat. Bring to a gentle simmer, making sure it doesn’t boil, then remove from the heat. Add the teabags and cover. Leave to steep for 20 minutes.
step 2
Meanwhile, butter both sides of the bread slices and arrange in one layer on a large baking tray. Transfer to the oven and bake for 15 minutes, turning once, until lightly toasted. Set aside to cool.
step 3
Remove the tea bags, gently squeezing out any excess tea, and discard. Stir in the cream and put over a medium heat, bringing almost to a simmer. Meanwhile, whisk the eggs and sugar in a large mixing bowl. Slowly pour the warm milk mixture over the beaten eggs, whisking constantly until combined. Whisk in the vanilla extract.
step 4
Spread marmalade on one side of each piece of toast and cut each piece into four triangles. Lightly butter the inside of a 2-litre ovenproof dish and arrange the toasted triangles inside, overlapping and layering them.
step 5
Pour the egg mixture over the toast and leave to soak for at least 30 minutes. Reduce the oven to 170C/fan 150C/gas 3. Sprinkle the demerara over the pudding. Transfer to the oven and bake for 1 hour 5 minutes until golden brown and puffed up. Leave to sit for 10 minutes before serving.