Elder Flower and Orange Pixie Bread Pudding

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“This is a small recipe meant for a 5"x9" bread pan and is easily made into larger batches. I came up with this on an evening where I was craving a decadent European treat. I happened to have some orange marmalade that had some Elder flower in it (although it wasn't very strong), and backed that up with some Elder flower liquor. Try this recipe with stale Brioche, French, Italian, Challah, or Sourdough loaves. The prep time stated below is stated for if you choose to let the bread soak up the egg mixture at room temperature or in the fridge overnight. Feel free to use your favorite fruit preserves and other liquors. Brandy and Rum are always fantastic choices. Chocolate pieces, chopped dried fruits, and lightly toasted nuts are all equally nice in bread puddings as well. I hope you will try this out in a variation that suits your tastes.”
1hr 10mins
1 pan

Ingredients Nutrition


  1. Spray a 5"x9"(appx 13x23cm) loaf pan with non-stick cooking spray.
  2. Place the bread cubes in the loaf pan. For the cubes, cut them into approximately half to 3/4 inch cubes. Use stale bread so it can absorb plenty of the egg and milk mixture.
  3. Combine the milk, heavy whipping cream, and eggs in a mixing bowl. Whisk until combined. Add the Vanilla, Elder flower liquor, marmalade, sugar, and salt. Whisk until thouroughly combined. The bits of fruit from the marmalade may fall to the bottom of the bowl, that is okay.
  4. Pour the egg and milk mixture over the bread cubes. The mixture needs to sit at room temperature at least 2 hours, or overnight in the refrigerator, covered with plastic wrap. During this time, the bread will absorb the egg and milk mixture so It can bake into a custard.
  5. When ready to bake, preheat oven to 350 degrees F/175 degrees Celsius While oven is heating, place the loaf pan inside of a larger pan with tall sides, such as a roasting pan. Pour warm water in the larger pan, around the loaf pan, until the water comes about an inch(2cm) up the side of the loaf pan. Bake for 45 minutes, up to an hour, until the custard has set. The pudding will feel springy and the tips of the bread cubes are golden.
  6. In my opinion, bread pudding is best served re-heated with warmed caramel sauce over it. You can serve it once it has cooled down some, but it cuts much nicer cold and reheats quickly in the oven or microwave.
  7. Purchased or homemade caramel sauce, chocolate, or fruit sauces are all lovely on bread pudding. I hope you enjoy your bread pudding!

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