Slow Cooker Marmalade Bread And Butter Pudding

This easy Slow Cooker Marmalade Bread and Butter Pudding is a warm, creamy dessert perfect for cozy family meals or special occasions. Made with buttery fruit loaf and zesty marmalade, it’s rich, comforting, and simple to prepare. You can customize it with any fruit loaf on hand, making it an effortless, crowd-pleasing treat!

Jump to Recipe Print Recipe

Recipe Ingredients

600 g (1 lb 5 oz) thickly sliced fruit loaf, crusts on
60 g (2¼ oz) butter, softened, plus extra for greasing
225 g (8 oz/⅔ cup) good-quality marmalade, plus an extra 115 g (4 oz/⅓ cup) for brushing
6 large eggs
165 g (5¾ oz/¾ cup) white granulated sugar, plus an extra 1½ teaspoons for sprinkling
250 ml (9 fl oz/1 cup) whole milk
500 ml (17 fl oz/2 cups) pouring cream (single cream)
2 teaspoons natural vanilla extract
Vanilla ice cream, to serve

How To Make Slow Cooker Marmalade Bread And Butter Pudding

Prepare the bread: Spread half the fruit loaf slices with butter and the other half with marmalade. Sandwich the slices together and cut them diagonally into halves.
Grease the slow cooker: Lightly grease the base and sides of the slow cooker with butter. Arrange the sandwich slices on a slight angle, covering the base.
Make the custard: In a bowl, whisk together the eggs, sugar, milk, cream, and vanilla extract.
Assemble the pudding: Pour the custard mixture evenly over the bread. Gently press the bread slices down with your hands to help them absorb the liquid.
Add sugar topping: Sprinkle the extra 1½ teaspoons of sugar over the top.
Cook the pudding: Cover with the lid and cook on the low setting for 4 hours, or until the custard is set.
Finish with marmalade: Brush the warm pudding with the extra marmalade before serving.
Serve: Spoon the pudding into bowls and serve with vanilla ice cream.

Recipe Tips

Use fresh fruit loaf: For the best texture and flavor, use a fresh fruit loaf with a firm but soft crumb. Avoid stale or overly dry bread as it won’t absorb the custard properly.
Let the bread soak: After pouring the custard over the bread, press it down gently and let it sit for 5–10 minutes before cooking to ensure it soaks up all the liquid.
Choose good marmalade: A marmalade with citrus zest or a slightly bitter flavor adds a delicious contrast to the sweet custard. Avoid overly sugary varieties.
Don’t overcook: Check the pudding after 3½ hours to avoid overcooking, as slow cooker times can vary. The custard should be set but still soft and creamy.
Brush marmalade while warm: For the best finish, brush the pudding with extra marmalade right after cooking. It melts easily and gives the pudding a glossy, flavorful topping.

Recipe FAQs and Variations

Can I Use a Different Type of Bread?

Yes! Brioche, croissants, or plain white bread work well. Just ensure it’s thickly sliced for a sturdy texture.

Can I Make This Ahead of Time?

You can prepare and refrigerate the bread and custard mixture a few hours in advance. Let it sit at room temperature for 20 minutes before cooking.

What if I Don’t Have Marmalade?

Use any fruit jam or jelly as a substitute. Apricot or orange jam works particularly well for a similar flavor.

Can I Make This Dairy-Free?

Replace the milk and cream with almond milk or coconut cream, and use dairy-free butter to spread.

Can I Add Extra Ingredients?

Absolutely! Add raisins, dried cranberries, or chopped nuts between the bread layers for added texture and flavor.

Check out More Recipes: