Quince and Orange Bread Pudding

Here's one for making when the family comes round for Sunday lunch - try your hand at Lotte Duncan's scrumptiously creamy pudding, flavoured with tart quince slices
By Lotte Duncan
Quince and Orange Bread Pudding
  • Rating:
  • Serves: 6-8
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes plus 2 hrs chilling
  • Effort: easy


  • 4 large eggs
  • 300 ml double cream
  • 300 ml milk
  • 2 tbsp honey
  • 2 tbsp lightlight muscovado sugar
  • 2 tbsp brandy
  • 1 tsp ground cinnamon
  • 1 large orange, grated zest
  • 1 small white loaf bread, preferable a couple of days old

For the quince

  • 1 tbsp caster sugar, heaped
  • 1 tbsp lemon juice
  • 2 ripe quince

For the topping

  • 1 tsp ground cinnamon
  • 1 tbsp caster sugar


1. Whisk the eggs until thick and mousse-like; it's best to use an electric whisk for this. Pour in the cream and milk, and add the honey, sugar, brandy, cinnamon, and orange zest.

2. Leave the crust on the bread and cut into thick slices. Cut each slice into rough cubes and fold into the cream mixture. Transfer the bowl to the refrigerator and chill for an hour or so.

3. Remove the bread mixture from the fridge and bring up to room temperature. Preheat the oven to 180C/gas 4.

4. Put the sugar and lemon juice in a mixing bowl. Peel, core, and thinly slice the quince, and add to the lemon juice mixture. Mix well and add to the bread and cream mixture.

5. Tip everything into a generously buttered shallow casserole dish and bake for 35 minutes, until just firm to the touch.

6. Combine the cinnamon and sugar together for the topping.

7. Remove the pudding from the oven and dust liberally with cinnamon sugar. Bake for a further 10 minutes, or until the pudding is golden brown and the edges firm; serve warm.

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