“I used to host ladies' coffee parties, and I would often serve tea sandwiches. Well, I would always have tons of leftover bread crusts after making the sandwiches and thought it was so wasteful to just toss them. So I devised a way to make use of them. I most often used plain old plastic sandwich white bread for those tea sandwiches, so that is usually what I use in this recipe.(It is also just great using more than the crusts, of course.) A great way to use up extra bread. There is no sauce included with this recipe..I prefer it plain or drizzled with just a bit of syrup. You can use other types of dried fruit if you like, such as dried berries and different jelly, just make sure the jelly isn't terribly oversweet.”

Ingredients Nutrition


  1. Cut or tear bread into 2" cubes and place on a baking sheet.
  2. Pop them into a preheated 325 F oven for just a few minutes (keep checking them),just to barely toast them(the idea is to dry out the bread a bit so that it doesn't all turn to mush later in the pudding).
  3. Set the bread cubes aside to cool when they are done.
  4. Using a whisk, beat together eggs, milk, marmalade, sugar, cinnamon, and vanilla.
  5. Place the bread cubes into an ungreased 8 1/2" round deep baking dish.
  6. Sprinkle raisins over the top, then pour the egg mixture over all.
  7. Bake at 325 F for 40 minutes or untila knife inserted near the center comes out clean (not gloppy) and the custard seems set.
  8. Cool slightly before serving and chill the leftovers.

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