Grapefruit Marmalade Bread Pudding


  • 2 Large Plain CROISSANTS
  • 1 CUP (340G) Fruitlips Grapefruit Marmalade
  • 2 CUPS (500ml) Milk
  • 1 Cup (250ml) Single (Pouring) Cream
  • 3 Eggs
  • ½ Cup (110g) Caster (Superfine) Sugar
  • 1 Vanilla Bean, split and seeds scraped
  • 2 Tablespoons Demerara Sugar
  • Almonds and edible flowers for garnish


  1. Preheat oven to 160ºC .
  2. Slice the croissants widthways.
  3. Spread half with marmalade and sandwich with remaining slices, arrange in an ovenproof dishes.
  4. Place the milk, cream, eggs, caster sugar and vanilla bean and seeds in a bowl and whisk to combine. Pour mixture over sliced croissants. Allow to soak for 1–2 minutes.
  5. Sprinkle over the Demerara sugar and place in a large deep baking dish.
  6. Bake until just set (+/- 30-45min)
  7. Sprinkle with chopped almonds
  8. Garnish with edible flowers before serving.

Serves Four