Fridge Friend Recipes
Jam and Orange Bread Puddings recipe
A warm, fruity bread pudding with sticky jam and bright orange flavour, baked until golden and lightly set. It’s a comforting dessert that makes excellent use of simple bread and citrus.
45 min · Easy · British Jump to method
Ingredients
- 200g Bread
- 150g Jam
- 150ml Orange Juice
- 1 tsp Orange Zest
- 2 Eggs
- 250ml Milk
- 25g Caster Sugar
- 20g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 412 kcal |
| Protein | 8.8 g |
| Carbohydrates | 68.5 g |
| Fat | 11.1 g |
| Saturated fat | 5.7 g |
| Fibre | 1.9 g |
| Sugar | 31.4 g |
| Sodium | 214 mg |
Why this works
A comforting, energy-dense pudding with moderate protein, but high in added sugar and refined carbohydrate.
High in added sugars. Jam, caster sugar and orange juice contribute a substantial sugar load, so this dessert is not ideal for frequent intake if managing blood glucose or dental health.
Provides some protein and B vitamins. Eggs and milk add protein, vitamin B12 and riboflavin, supporting muscle maintenance and energy metabolism.
Calcium from dairy. Milk provides calcium, which supports bone health, though the overall dish remains relatively high in saturated fat from butter and whole ingredients.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and lightly grease a baking dish.
Let the oven come fully up to temperature before the dish goes in so the custard starts setting straight away rather than soaking and turning soggy at the edges. A very light grease is enough; too much butter can fry the bottom instead of preventing sticking.
- Slice the bread into small pieces and arrange them in the dish.
Aim for roughly bite-sized pieces with some uneven edges, as this gives a better mix of soft custard and chewy crust. Pack them in snugly but do not press them down, or the pudding will become dense.
- Warm the jam gently, then spoon it over the bread so it is dotted throughout.
Warm the jam only until loosened and glossy, not bubbling, so it spreads in ribbons rather than becoming too thin and sinking to the base. Dot it between the bread pieces rather than smoothing it over the top, which helps create pockets of flavour.
- Squeeze the oranges and pour the juice over the bread, allowing it to soak in.
Pour the juice gradually around the bread so each piece has time to absorb it without pooling in one corner. Stop once the bread looks evenly moistened but not swimming, otherwise the finished pudding can turn heavy.
- In a bowl, whisk together the eggs, milk and caster sugar, then pour this mixture evenly over the bread.
Whisk just until the sugar has mostly dissolved and the mixture looks smooth and slightly frothy; over-whisking adds air that can make the custard bake unevenly. Pour slowly over the bread, moving round the dish so the liquid reaches all the gaps.
- Dot the top with butter and bake for 30–35 minutes, until golden and just set.
Use small butter pieces spaced over the surface so they melt into a lightly golden crust rather than one greasy patch. Check at the end of baking for a pale-brown top with a gentle wobble in the centre, not a liquid slosh.
- Rest for a few minutes before serving warm.
Leave it to stand long enough for the custard to firm up slightly, which makes serving neater and stops the jam filling running out at the first spoonful. Serve while still warm rather than piping hot, so the flavours taste brighter and the texture stays soft.
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