Orange Bread and Butter Pudding

Conversions for us hopeless Americans:<br/>It's just under a pound of bread, about 11 tablespoons of butter, about a cup of orange marmalade, 2 1/8 cups light cream and about 1/2 cup granulated sugar.

OUTSTANDING! And that comes from someone who loves bread pudding! The only thing I didn't do was to remove the crusts from the bread! What can I say ~ I like the crust! Everything was put together as directed, & the resoulting dessert was 'uuhhhed & aahhhed' all over the place [Almost disgusting! Well, not really!]! You have a beautiful, great-tasting bread pudding here, & I thank you much for posting it!

Jewelies, I have just finished eating this and it was fabulous. Firstly I should say that it keeps well, I prepared this the night before, intended to make and did not. I popped it in the oven straight from the fridge. I made this exactly as directed, but scaled for two. I considered the servings to be a little generous as we got three servings out of ours. I did not use demerara sugar, but put brown it its place. It came out slightly jiggly, I assume this is normal as I have never made Bread and Butter Pudding before. Also presentation wise it was brilliant, it puffed up and looked soooo delicious in the gratin dish. Next time I will use ramekins. Thank you for such a great recipe, it was perfect for a blustery winter night.